Description
My nieces often describe this as having a tall, cool glass of raspberry lemonade in a bread form! The sweet and tart fresh lemon flavor combines well with the natural sweetness of the black raspberries! This has become a family favorite during berry-picking season! Store any leftovers in the refrigerator.
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh black raspberries
- 1 ½ lemons, zested
- 2 large eggs
- 1 cup milk
- 3 tablespoons vegetable oil
- 1 lemon, juiced
- ½ cup white sugar
- 1 lemon, juiced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Combine flour
- sugar
- baking powder
- and salt in a bowl. Stir in black raspberries and lemon zest.
- Beat eggs in a separate bowl using a fork or whisk. Pour in milk
- oil
- and lemon juice; mix well. Stir in flour mixture until just moistened. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 1 hour.
- While bread is baking
- combine sugar and lemon juice in a microwave-safe bowl. Heat in a microwave oven at 20-second intervals until sugar is dissolved and glaze is smooth.
- Remove bread from the oven. Brush glaze over warm bread while still in the pan and let cool 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 12