The organic raspberries from my Aunty and Uncles farm are usually to great to freeze but it was a bumper crop last year and I did sneak a few bags in to jam and into the freezer before my family ate them up.
Little Brother and I passed by Starbucks and my eye caught a quick glimpse of a raspberry loaf. Three hours later it was on my counter!
My Mr. had it in his lunch today and raved about it later when he got home from work.
Ingredients
- 1/2 cup (125 mL) butter, softened
- 1 cup (250 mL) granulated sugar
- 2 eggs
- 1-1/2 cups 1-1/2cups(375 mL) (375 mL) all-purpose flour
- 2 tsp (10 mL) grated lemon zest
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) buttermilk
- 1/4 cup (60 mL) lemon juice
- 2 cups (500 mL) frozen raspberries, thawed and drained
Preparation
In bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Whisk together flour, lemon zest, baking powder and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in lemon juice.
Spread one-third of the batter in parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Arrange half of the raspberries over top. Repeat layers once. Top with remaining batter.
Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.
I like to slice up pieces and wrap individually for lunches, sharing and on the go. Not a slice went to waste!
Spread one-third of the batter in parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Arrange half of the raspberries over top. Repeat layers once. Top with remaining batter.
Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.
I like to slice up pieces and wrap individually for lunches, sharing and on the go. Not a slice went to waste!
