Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 cup Granulated Sugar, fine-grain
  • 2 Large Eggs, room temperature
  • 1 Tbsp Lemon Zest (from 2 medium lemons)
  • 1 3/4 cups All-Purpose Flour, sifted
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Fine Sea Salt
  • 1/2 cup Whole Milk or Buttermilk, room temperature
  • 1 Tbsp Fresh Lemon Juice
  • 1 cup Fresh or Frozen Raspberries
  • 1 tsp Extra Flour (for coating berries)
  • For Drizzle: 1 cup Powdered Sugar (Icing Sugar), sifted
  • For Drizzle: 3 – 4 Tbsp Fresh Lemon Juice

Instructions:

  1. Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Grease the loaf pan and line it with parchment paper, leaving an overhang 'sling' for easy removal.
  2. Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  3. Prepare Raspberries: If using frozen, do not thaw. Toss the fresh or frozen raspberries lightly with the 1 teaspoon of extra flour. This prevents them from sinking to the bottom during baking.
  4. Cream Butter and Sugar: In a large bowl, cream the softened butter, granulated sugar, and lemon zest together using an electric mixer on medium-high speed until the mixture is very pale and fluffy (about 3-4 minutes).
  5. Add Eggs: Beat in the eggs, one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl.
  6. Alternate Wet and Dry: Reduce mixer speed to low. Add one-third of the dry ingredient mixture, mixing until just barely incorporated. Pour in half of the milk/buttermilk and lemon juice mixture. Repeat, finishing with the remaining dry ingredients. Stop mixing immediately once the last streaks of flour disappear. Do not overmix.
  7. Fold in Berries: Gently fold the floured raspberries into the batter using a rubber spatula.
  8. Bake: Scrape the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a thin skewer inserted into the centre comes out clean (excluding any wet melted raspberry).
  9. Prepare the Drizzle: While the loaf is baking, whisk the powdered sugar and fresh lemon juice together in a small bowl until smooth. The consistency should be thick enough to coat a spoon but thin enough to pour.
  10. Apply Drizzle: Remove the loaf from the oven and let it cool in the pan for 10 minutes. While still warm, use the skewer to poke holes evenly across the surface of the loaf. Slowly pour half of the lemon drizzle over the top, allowing it to soak into the warm cake.
  11. Cool and Finish: Lift the loaf out of the pan using the parchment sling and place it on a wire rack. Pour the remaining drizzle over the top. Allow the loaf to cool completely before slicing and serving.