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5 from 4 votes

Lemon Raspberry Loaf

Lemon Raspberry Loaf is a delicious way to start your day!
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Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 218kcal
Author: Corinne Schmitt

Equipment

  • Loaf pan
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Large bowl
  • Electric mixer

Ingredients

  • 2 cups All-Purpose Flour 2 Tablespoons set aside
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • ½ cup White Sugar
  • Lemon Zest from 1 lemon
  • ⅓ cup Olive Oil
  • 1 cup Ricotta Cheese
  • 2 Eggs
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • ¼ cup Milk
  • 1 cup Raspberries

Instructions

  • Preheat oven to 400F.
  • Grease a loaf pan and set aside.
  • First set aside 2 Tablespoons of flour in a small bowl, then whisk together the remaining flour, baking powder, and salt. Set aside.
  • Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor.
  • Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
  • Add the eggs, lemon juice and vanilla extract and beat until combined.
  • Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
  • Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the loaf batter.
  • Pour the batter into the prepared loaf pan.
  • Bake for 45-50 minutes until an inserted toothpick comes out clean and loaf is lightly golden.

Nutrition

Serving: 1Slice | Calories: 218kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 128mg | Potassium: 147mg | Fiber: 1g | Sugar: 9g | Vitamin A: 143IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg