Best 4 Raspberry Lemon Layer Loaf Recipes

RASPBERRY LEMON LOAF CAKE

Steps:

• Preheat oven to 350F/180C and grease a 9X5 loaf pan.
• In a medium bowl combine flour, baking powder, and salt. Set aside.
• In a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it's nice and fluffy. Add in eggs one at a time. Mix in lemon rind and juice. Fold in the dry mixture. Then fold in Greek yogurt, then gently fold in raspberries.
• Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack for at least 30 minutes before starting glaze.
• While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, and lemon rind. Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.

RASPBERRY-LEMON LAYER LOAF

Steps:

• Preheat oven to 325*F.
• Grease and flour a 9x5x3" loaf pan.
• In a larger bowl, cream together the butter and sugar; blend well.
• Blend in the eggs.
• In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
• Blend well; stir in the lemon juice and zest.
• Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
• Pour the remaining batter over the jam, being careful not to disturb it.
• Bake at 325*F.
• for 50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.

RASPBERRY LEMON LOAF

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

RASPBERRY LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.
• Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
• Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
• Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.
• Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
• Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.