Sumptuous raspberry and lemon bread: a sweet and tangy delight

This delicious Raspberry Lemon Bread combines the tangy allure of lemon with the sweet, juicy burst of raspberries in a soft, moist loaf topped with a silky vanilla glaze. It's perfect for those who enjoy a balance of refreshing citrus and sweet berry flavors.

Why you'll love it: You'll love this recipe for its vibrant flavors and simple preparation. The combination of lemon juice, zest and extract gives the bread a deep citrus aroma, while the raspberries add a touch of color and sweetness. The decadent vanilla glaze adds a perfect finish that complements the tangy bread.

Perfect occasion: This bread is ideal for brunches, afternoon teas or as a cheerful addition to any meal. It's also wonderful for special occasions like Mother's Day, spring gatherings or simply as a delicious treat to brighten any day.

Decorating Tips: For a visually appealing presentation, garnish the glazed bread with a few extra raspberries and thin lemon slices. Sprinkle a touch of powdered sugar just before serving for a snowy effect. Serving it on a decorative platter with floral accents will enhance its charm.

Ingredients:

• 1 1/2 cup fine flour (or plain flour)
• 1/2 cup butter at room temperature
• 1 1/2 teaspoons baking powder
• A pinch of salt
• 2/3 to 1 cup fine sugar, depending on your sweet preference
• 2 tablespoons of lemon juice
• 2 tablespoons grated lemon zest
• 1/2 teaspoon lemon flavoring
• 2 large eggs
• 1/4 cup cultured cream (or thick yogurt)
• 1/4 cup of milk
• 2 teaspoons vanilla flavoring
• 1 cup fresh raspberries

For the icing:

• 1/2 cup fine sugar
• 1 tablespoon of milk
• 1/4 teaspoon vanilla flavoring

Cooking Instructions:

1. Heat your oven to 325 degrees Fahrenheit.
2. In a large bowl, mix butter and sugar until creamy, about 1 minute.
3. Stir in eggs, vanilla flavoring, lemon juice, lemon zest, lemon flavoring, and cultured cream until smooth.
4. Gently stir in the flour, baking powder, salt and milk until the mixture is uniform.
5. Gently fold in the raspberries to keep them intact.
6. Transfer the mixture to a cake tin lined with parchment paper and bake for 35 minutes. Increase the oven temperature to 350 degrees Fahrenheit and continue baking for another 35 to 45 minutes, or until a toothpick comes out clean.
7. Cool the bread for 15 minutes.
8. For the glaze, whisk together the fine sugar, vanilla flavoring and milk until smooth, then drizzle over the cooled bread.

Appreciate!