Lemon Raspberry Muffin Loaf is a delightful and zesty treat that combines the tartness of fresh lemons with the sweetness of juicy raspberries. This moist and flavorful loaf is perfect for breakfast, brunch, or as a snack any time of the day. With its bright flavors and beautiful presentation, this recipe is sure to become a family favorite. Plus, it’s easy to make and can be enjoyed warm or at room temperature. Let’s dive into the ingredients and the step-by-step process to create this delicious Lemon Raspberry Muffin Loaf!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries (or frozen, thawed and drained)
- Powdered sugar for dusting (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3: Mix Wet Ingredients
In another bowl, combine the melted butter, buttermilk, eggs, lemon zest, and lemon juice. Whisk until the mixture is smooth and well incorporated.
Step 4: Combine Mixtures
Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix, as this can make the loaf dense.
Step 5: Add Raspberries
Gently fold in the fresh raspberries, taking care not to break them up too much.
Step 6: Pour into Pan
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7: Bake
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 8: Cool
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.
Step 9: Serve
Once cooled, slice the Lemon Raspberry Muffin Loaf and dust with powdered sugar if desired. Enjoy your delicious creation!
FAQ
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding them to the batter to avoid excess moisture.
How should I store the Lemon Raspberry Muffin Loaf?
Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
What can I serve with Lemon Raspberry Muffin Loaf?
This loaf pairs wonderfully with a dollop of whipped cream, a spread of butter, or even a drizzle of lemon glaze for an extra zesty touch.