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Raspberry Lemon Loaf Cake Julia's Cuisine
Instructions. Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with non-stick spray and set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk together the yogurt, oil, egg, egg whites, and lemon zest.
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Raspberry Lemon Loaf, This Raspberry Lemon Loaf is filled with spring
In a large mixing bowl, cream together butter, sugar and 1 egg. Beat in second egg and beat until well combined. Blend in milk and stir just until combined. In a small mixing bowl, stir together flour, baking powder, salt and lemon rind. Pour the flour mixture over the batter and stir only to moisten. Do not over mix.
![](http://i0.wp.com/www.thegourmetgourmand.com/wp-content/uploads/2015/06/LemonRaspberryBread8.jpg)
Raspberry Lemon Loaf
Instructions. Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper. Toss 2/3 cup of the fresh raspberries together with one tablespoon of tapioca starch or arrowroot flour or 1 teaspoon xanthan gum. This helps the raspberries not sink to the bottom.
![](https://confessionsofabakingqueen.com/wp-content/uploads/2014/05/raspberrylemonloafcake-blog-1-of-1.jpg)
Raspberry Lemon Loaf Cake Confessions of a Baking Queen
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl (except berries); stir by hand. Add the berries last, gently mixing in to the batter. Spray and fill loaf pans (4 small or 2 large). Bake at 350 for 35-45 minutes in small loaf pans, or around 60 minutes in 2 large loaf pans.
![](https://juliascuisine.com/wp-content/uploads/2017/02/RASPBERRY-LEMON-LOAF-CAKE-IMAGE12-e1643968367371.jpg)
Raspberry Lemon Loaf Cake Julia's Cuisine
Make the batter: Cream the softened butter with electric mixer until well creamed, 30 seconds or so. Add the sugar and beat until completely creamed with the butter and fluffy, 1-2 minutes. Add the eggs, vanilla, lemon zest, & lemon juice and mix on medium high speed until well combined, 1 minute or so.
![](https://thekitchenbachelor.com/wp-content/uploads/2021/05/Lemon-Raspberry-Loaf-1-IG-Feed-800x840.jpg)
Raspberry Lemon Loaf the kitchen bachelor
In a small bowl whisk 1 ⅓ cup flour, baking powder and baking soda. Set aside. In another small bowl combine rinsed raspberries and 1 tablespoon of flour. Gently fold until combined and set aside. If topping the loaf with raspberries, set aside an additional 10-12.
![](https://files.ketodietapp.com/Blog/autoimgs/files/2018/05/raspberry-lemon-loaf-9--kd3-1200w.jpg)
LowCarb Raspberry Lemon Loaf KetoDiet Blog
Grease a loaf pan and set aside. First set aside 2 Tablespoons of flour in a small bowl, then whisk together the remaining flour, baking powder, and salt. Set aside. Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor.
![](https://sweetpeaskitchen.com/wp-content/uploads/2019/09/dsc_0377.jpg)
Raspberry Lemon Loaf Sweet Pea's Kitchen
Preheat the oven to 170°C fan bake. Line a 24 x 13 cm loaf tin with baking paper. In a large bowl mix together melted butter and sugar. Pour in the lemon juice and zest then stir. Add the eggs and mix again. Sift in flour, baking powder and soda.
![](https://tartistry.com/wp-content/uploads/2020/09/Lemon-Raspberry-Bread-3-800x1156.jpg)
Lemon Raspberry Bread Recipe Desserts
Step 1: Cream together the butter, sugar, oil and zest, using a spatula, electric hand mixer or stand mixer. Steps 2 - 4: Beat in the eggs, one at a time, then beat in the milk and lemon juice. Step 5: In a separate bowl, gently coat the raspberries with 2 tablespoon of plain flour.
![](https://www.fridaycakenight.com/wp-content/uploads/2015/05/raspberry-lemon-loaf-1.jpg)
Raspberry Lemon Loaf Friday is Cake Night
Beat in the yogurt, lemon zest, vanilla, and almond extract, then stir the dry ingredients into the batter by hand using a wooden spoon or rubber spatula. Stir just until the batter is smooth and lump free. #2. Make the Raspberry Swirl. Mix ½ cup vanilla cake batter with ⅓ cup raspberry preserves.
![](https://www.asplashofvanilla.com/wp-content/uploads/2010/09/raspberry-lemon-loaf-23-1024x682.jpg)
Raspberry, lemon and yoghurt loaf a splash of vanilla
To Make the Raspberry Lemon Loaf. Preheat the oven to 350°F. Grease and flour or line a 9X4.5-inch loaf pan (or equivalent). Set aside. In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt. Set aside. In a large mixing bow, add the sugar and 1 tablespoon lemon zest.
![](https://tartistry.com/wp-content/uploads/2020/09/Lemon-Raspberry-Bread-1-1160x1740.jpg)
Lemon Raspberry Bread Recipe Tartistry Desserts
Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the loaf pan with parchment paper. Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Reserve 1 tablespoon flour mixture to toss with raspberries. Beat butter and sugar in a large mixer bowl at medium speed until light and.
![](https://juliascuisine.com/wp-content/uploads/2017/02/RASPBERRY-LEMON-LOAF-CAKE-IMAGE5.jpg)
Raspberry Lemon Loaf Cake Julia's Cuisine
Preheat the oven to 350℉. Line a loaf pan with parchment paper and butter the paper and pan. In a large bowl, cream together the butter, sugar and lemon zest. Add the eggs and beat until combined. Add the vegetable oil, milk, and yogurt and mix until combined. In a separate bowl combine the flour, salt and baking powder.
![](https://stylesweet.com/wp-content/uploads/2023/02/RaspberryLemonLoaf_07-1097x1536.jpg)
Raspberry Lemon Loaf Style Sweet
Beat the butter and sugar with an electric mixer until light and fluffy, around 1-2 minutes. Add the eggs one at a time, waiting until the first egg is fully mixed into the batter before adding the second. Then add the lemon zest, lemon juice, vanilla, and Greek yogurt and mix until combined.
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Raspberry Lemon Loaf September Bakes
Preheat oven to 350 degrees F and line and grease an 8 x 4 inch loaf tin. Set aside. Sift together the flour, baking powder and salt. Whisk in the lemon zest and set aside. In a small bowl, gently toss the raspberries in the one tablespoons of flour and set aside.
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Raspberry Lemon Loaf Cake Julia's Cuisine
Prep. Preheat the oven to 350 degrees F and grease a 9X5 loaf pan. Whisk together the flour, baking powder, and salt. Beat the sugar, butter, and lemon zest for 3-4 minutes until fluffy. Add in eggs one at a time, mixing after each addition. Add the lemon. Mix in the juice.