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- 1 cup all-purpose flour - 1/2 cup almond flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 cup fresh raspberries (can use frozen) - 1 tablespoon confectioners' sugar (for dusting) This recipe combines bright lemon and sweet raspberries. You will love how easy it is to make. First, gather your ingredients. Start with the flours and leavening agents. Mix the all-purpose flour with almond flour, baking powder, baking soda, and salt. Next, use unsalted butter and sugar. Cream them together until light. This process will take a few minutes. Add the eggs, one by one. Make sure to mix well after each egg. Add in vanilla extract, lemon zest, and fresh lemon juice. This brings a fresh burst of flavor. Once your wet mix is ready, combine it with the dry ingredients. Mix carefully. You want a slightly lumpy batter. Overmixing can make the loaf tough. Gently fold in your fresh raspberries. Be kind to them; you do not want to crush them. Pour your batter into a greased loaf pan. Smooth the top with a spatula. Bake the loaf in a preheated oven at 350°F (175°C). It will take about 50 to 60 minutes. Use a toothpick to check for doneness. If it comes out clean, your loaf is ready. Let it cool for a bit in the pan. After ten minutes, move it to a wire rack. Dust the top with confectioners' sugar before serving. This adds a nice touch and looks pretty. Enjoy your delicious Raspberry Lemon Loaf! 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter. You can also line it with parchment paper for easy removal later. 2. In a mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. This helps to evenly distribute the dry ingredients. Set this bowl aside for now. 3. In a large bowl, cream the softened butter and granulated sugar. Use an electric mixer for about 3-4 minutes until the mix is light and fluffy. 4. Add the eggs one at a time to the butter and sugar mix. Make sure to mix well after each egg. Then beat in the vanilla extract, lemon zest, and fresh lemon juice until everything is well combined. 5. Gradually add the dry flour mix to the wet ingredients. Mix until just combined. It is okay if the batter is still a bit lumpy; you do not want to overmix it. 6. Gently fold in the raspberries. Be careful not to crush them as you mix. This will keep the raspberries intact for nice bites. 7. Pour the batter into the prepared loaf pan. Smooth the top with a spatula to make it even. 8. Bake the loaf in the preheated oven for 50-60 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean when the loaf is ready. 9. After baking, take the loaf out of the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. 10. Before serving, dust the top with confectioners' sugar. This adds a lovely finish and makes it look inviting. To get the right loaf, avoid overmixing the batter. When you mix, do it just until the dry and wet parts blend. A few lumps are okay. Overmixing can make the loaf tough. Ensure your butter and eggs are at room temperature. This helps them blend better. Softened butter mixes with sugar more easily. Room-temp eggs also mix in well. If cold, they can cause lumps. After baking, let the loaf cool for a bit. Dust the top with confectioners' sugar. This adds sweetness and looks nice. For a beautiful display, slice the loaf and arrange it on a platter. Add a few fresh raspberries and lemon slices around the loaf. This makes it pop and invites everyone to enjoy! {{image_2}} For those with gluten sensitivities, you can swap out the all-purpose flour. Use a gluten-free blend instead. This keeps the loaf tasty and soft. Almond flour adds moisture, but you can use oat flour or coconut flour as well. You can also mix in other fruits or nuts. Try blueberries or diced strawberries for a twist. Chopped walnuts or pecans add a nice crunch. Each choice gives the loaf a new flavor profile. To elevate the flavor, think about adding fresh herbs. Thyme or basil can make this loaf unique. Just add a teaspoon of finely chopped herbs to the batter. They give a bright, fresh taste that pairs well with lemon. A lemon glaze is another great option. Mix powdered sugar with lemon juice for a sweet topping. Drizzle it over the cooled loaf for added sweetness and a nice shine. This finish makes your loaf not only tasty but also beautiful! Store your raspberry lemon loaf at room temperature for up to three days. Wrap it in plastic wrap or place it in an airtight container. This keeps it fresh and moist. If you live in a warm place, refrigeration might be better. But, it could dry out the loaf. If you go this route, wrap it well to prevent drying. To keep the loaf fresh, avoid slicing it until you're ready to eat. This helps to keep moisture inside. You can also place a slice of bread in the container. The bread adds moisture and keeps the loaf soft. To freeze your raspberry lemon loaf, first let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or container. This prevents freezer burn and keeps the loaf tasty. It can stay in the freezer for up to three months. When you're ready to enjoy it, remove the loaf from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. Avoid microwaving it, as this can change the texture. Enjoy your loaf just as fresh as the day you made it! To stop raspberries from sinking, coat them in flour. This helps them stay suspended in the batter. Take a tablespoon of the dry flour mix and toss the raspberries in it. Then, gently fold them into the batter last. This small step makes a big difference in your loaf. Yes, you can use frozen raspberries! They work well in this recipe. However, frozen berries might be a bit softer. They can add more juice to your loaf, which can change the texture slightly. Just be careful not to overmix the batter when you add them. Your loaf can last about 3 to 4 days at room temperature. If you're not going to eat it in that time, store it in the fridge. Look for signs of spoilage like mold or an off smell. If it feels too hard or dry, it’s best to toss it. Absolutely! You can make the loaf a day before your event. Just let it cool completely, then wrap it in plastic wrap. This keeps it fresh. You can also freeze it for up to three months. Just thaw it overnight in the fridge before serving. Raspberry lemon loaf is a delightful treat packed with flavor. We covered the whole process, from gathering ingredients to perfecting your bake. Remember to avoid overmixing for the best texture. You can customize this loaf, too—try adding different fruits or herbs! Store it properly to enjoy every slice fresh. This cake is sure to impress at any gathering. Happy baking!

Raspberry Lemon Loaf Bakery

Indulge in the refreshing flavors of this Raspberry Lemon Loaf Delight, the perfect treat for any occasion! With a delightful mix of fresh raspberries and zesty lemon, this easy recipe will have everyone craving more. Whip up this light and fluffy loaf with simple ingredients and impress your family and friends. Click to explore the full recipe and make this delicious dessert today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

1/4 cup fresh lemon juice

1 cup fresh raspberries (can use frozen)

1 tablespoon confectioners' sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with butter or line it with parchment paper.

    In a mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

      In another large bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer (approximately 3-4 minutes).

        Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract, lemon zest, and fresh lemon juice until well combined.

          Gradually add the dry flour mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix; it's okay if the batter is slightly lumpy.

            Gently fold in the raspberries, taking care not to crush them.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

                    Before serving, dust the top of the loaf with confectioners' sugar for a lovely finish.

                      Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10 slices

                        - Presentation Tips: Serve slices of the loaf on a decorative platter with a few fresh raspberries and lemon slices on the side for an inviting display.