Raspberry lemon loaf

Posted on: November 19th, 2012 by admin 1 Comment

For some reason Beans doesn’t like loaves. It’s just the name loaf that he doesn’t like, not the actual baked goodness, so I have to call everything cake. But a loaf is not a cake.  A loaf is something you can eat for breakfast if you want, or as afternoon tea, or for dessert. I feel like a loaf is more versatile than a cake, at least that’s what I tell myself as I eat a slab for breakfast!

In any case, I’d been wanting to make this one ever since I saw it posted on one of my favorite blogs – A splash of vanilla from a few years ago.  I’ve made it lots since then. What sold me on this particular loaf was the combination of both raspberries AND lemon.  My two favorite treat ingredients.  (For those who don’t know – I can’t eat chocolate – sad but true!) I’ve only modified Emma’s recipe a little, but it works wonderfully for me so here it is.

  • 1 3/4 c all purpose white flour (you can substitute 1/2 c of wholemeal if you like)
  • 3/4 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/4 tsp salt
  • 1 c Greek yogurt or buttermilk (if using 1/2 cup wholemeal flour, you might need to add a tablespoon more)
  • 1/4 c grapeseed oil (or melted and cooled unsalted butter)
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • Grated zest from one medium lemon
  • 1 c raspberries (fresh or frozen)

Preheat oven to 180ºC (350ºF). Grease and line a loaf tin with butter and baking paper.  I just use a strip of baking paper along the base and up the short sides of the pan.

In a large bowl sift the flour(s), baking powder and baking soda and then mix in the sugar and salt.  Gently stir through raspberries to coat with the flour mixture using a wooden spoon.

In another bowl or jug whisk together the yogurt, vanilla, oil, eggs, and lemon zest.  Add your wet ingredients to the flour mixture and fold until just combined.

Spoon into prepared loaf tin and bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean and the top is light golden.

Cool in the pan for 8 minutes then remove and cool completely on a wire rack.

Thanks to Emma for the original recipe.

Song for this recipe:

“Sweet home Chicago” – Robert Johnson Sweet Home Chicago - Robert Johnson: The Complete Recordings

I love blues.  Especially Robert Johnson.  I tend to listen to him a lot on Sundays – it makes it feel more like Sunday for some reason.  I wish I had a porch to rock a chair on, I would spend the day eating fresh baked cake and spiked lemonade, instead of cleaning windows and sweeping twice a day after a shedding dog. This Sunday listen to a little of your favourite old blues (some more I love are Blind Lemon Jefferson, Bessie Smith, Howlin’ Wolf or Skip James) close your eyes for a minute or two and dream…

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One Response

  1. Emma says:

    Looks great Wendy! I love loaves, for the same reasons I love muffins, so I can eat cake for breakfast ;)

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