RASPBERRY ALMOND LEMON DRIZZLE LOAF

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RASPBERRY ALMOND LEMON DRIZZLE LOAF

This is a quick, throw-together loaf that can be served warm or a room temperature. It can also be cut into slices, wrapped in plastic wrap & frozen for those day when friends or family pop in. I used fresh raspberries but frozen berries should work quite well if they’re used frozen; don’t let them thaw first. You can change the flavors easily in this loaf. See the recipe post for some inspiration.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Baking

Cuisine: American

Keyword: raspberry lemon loaf

Servings: slices

Calories: 362kcal

Author: Lovoni Walker

Equipment

9 x 5-inch loaf pan

Ingredients

US Customary - Metric

2 cups self-rising flour raising
1 cup granulated sugar
1 cup raspberries, plus a few extra for garnish
1 cup sliced almonds, toasted, plus extra for decoration
3/4 cup buttermilk
2 large eggs
1/4 cup melted butter
2 teaspoons vanilla extract
2 tablespoons finely grated lemon zest
whipped cream for serving, optional
LEMON DRIZZLE
1/2 cup powdered sugar
2 tablespoons lemon juice, approximately

Instructions

Grease an 9 x 5-inch (23 x 12.5cm) loaf & line base & sides with parchment paper, bringing the paper up past the sides so it’s easy to remove the loaf once it’s baked. Preheat the oven to 350°F (180°C).
Combine flour, sugar 1 cup of raspberries & 1 cup of almonds in a medium-size bowl.
Whisk together buttermilk, eggs, butter, vanilla & zest. Add to flour mixture & stir until ingredients are just combined – don’t over mix. Spoon the mixture into the loaf pan & lightly spread the top. Bake for 60 to 70 minutes or until a skewer inserted into the center comes out clean. Let stand in the pan for 20 minutes before removing to a wire rack, using the parchment paper to lift the loaf out.
Combine powdered sugar & lemon juice in a small bowl. Drizzle over the bread & sprinkle with almonds & slightly crushed raspberries. Cut into 9 slices. Serve with whipped cream if desired.

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