A delightful lemon raspberry loaf made with flour, sugar, butter, and fresh raspberries, perfect for a sweet treat. This recipe incorporates fresh lemon juice and zest for a bright flavor and is topped with a simple glaze.
1: In a large bowl, cream together butter and sugar.
2: Add in the eggs and vanilla, mix well.
3: Add in the buttermilk, Greek yogurt, lemon juice, and lemon zest. Mix well and set aside.
4: In another bowl, whisk together the flour, salt, baking powder, and baking soda.
5: Add the dry ingredients into the wet mixture and fold gently to mix.
6: Once there are only flour streaks left, fold in the fresh or frozen raspberries, tossing them in a little flour before adding to help prevent sinking.
7: Pour the batter into a loaf pan and bake at 350°F for 65-70 minutes.
8: For the glaze, mix powdered sugar, lemon juice, and vanilla together until smooth.
9: Drizzle the glaze over the loaf once it has cooled.
