Raspberry-Lemon Layer Loaf ππ°
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8-10 slices
Calories: 270 per slice
Description:
A delightful creation that harmoniously combines the tang of raspberries with the zesty freshness of lemon, this Raspberry-Lemon Layer Loaf presents a lovely layer of raspberry jam nestled between two tender, lemon-infused bread layers. Perfect for any occasion, whether it’s a cozy weeknight treat or a delightful addition to your brunch spread, this loaf is versatile and utterly scrumptious. Serve it warm with a dollop of butter, a smear of cream cheese, or a simple glaze to truly indulge your senses!
Ingredients:
- 1/2 cup (1 stick) butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1/2 cup raspberry jam
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 325Β°F (165Β°C) and generously grease and flour a 9x5x3-inch loaf pan. |
| 2 | In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, ensuring a smooth blend of flavors. |
| 3 | Add in the eggs, one at a time, beating well after each addition to create a smooth, creamy mixture. |
| 4 | In a separate bowl, sift together the all-purpose flour, baking powder, and salt, ensuring even distribution of leavening agents. |
| 5 | Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined and a smooth batter forms. |
| 6 | Stir in the fresh lemon juice and the zest of one lemon, infusing the batter with that delightful lemony aroma. |
| 7 | Pour half of the batter into the prepared loaf pan, spreading it evenly with a spatula to create a smooth base. |
| 8 | Carefully spoon the raspberry jam over the batter in the pan, creating an even layer of fruity goodness. |
| 9 | Now, gently pour the remaining batter over the raspberry jam layer, taking care not to disturb the jam too much. |
| 10 | Place the loaf pan into the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. |
| 11 | Once baked to golden perfection, remove the loaf from the oven and allow it to cool for about 10 minutes in the pan on a wire rack. |
| 12 | After its brief rest, carefully invert the loaf onto the wire rack to cool completely. This will help it retain its shape and texture. |
| 13 | Slice into thick, generous pieces and serve your Raspberry-Lemon Layer Loaf warm or at room temperature. Enjoy the delightful contrast of flavors with every bite! |
Recipe Notes:
- Make sure your butter is softened to room temperature for easier creaming.
- You can adjust the amount of raspberry jam to your liking, adding a bit more for extra fruity sweetness.
- For a finishing touch, drizzle a simple lemon glaze over the cooled loaf, made with powdered sugar and a splash of lemon juice.
- Store any leftovers (if there are any!) in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
Tips for Serving:
- Enjoy a slice with your morning coffee or tea for a bright start to the day.
- Serve as a dessert with a scoop of vanilla ice cream for a delightful treat.
- Pack a slice in your lunchbox or picnic basket for a sweet midday pick-me-up.
- Share with friends and family, spreading joy with each delicious bite of this Raspberry-Lemon Layer Loaf! ππ°
