Raspberry Lemon Drizzle Loaf

Ingredients

  • 1¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Zest and juice of 1 lemon
  • ½ cup (120 ml) milk or buttermilk
  • 1 cup fresh raspberries
  • For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice, 2 tablespoons crushed raspberries (optional)

Instructions

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out excess flour.
  2. Combine Dry: Whisk together flour, baking powder, and salt in a bowl.
  3. Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light (about 3 minutes).
  4. Add Eggs & Flavor: Beat in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
  5. Alternate Dry & Wet: With mixer on low, add flour mixture in three parts, alternating with milk in two parts, beginning and ending with flour. Mix until just combined.
  6. Fold in Berries: Gently fold in the raspberries, taking care not to overmix.
  7. Bake: Pour batter into pan, smooth top, and bake 50–60 minutes, until a toothpick comes out clean. If top browns too quickly, tent with foil last 10 minutes.
  8. Make Glaze: Whisk powdered sugar with lemon juice and crushed raspberries to desired consistency.
  9. Drizzle & Serve: Cool loaf in pan 10 minutes, then transfer to rack. While still warm, drizzle glaze over top. Slice and enjoy alongside a steaming cup of Passion Berry Jolt.

May this Raspberry Lemon Drizzle Loaf and your bright cup of Tiesta Tea bring a burst of sunny cheer to your teatime—just as they do in my kitchen. Happy sipping and baking!

—Mom Mom (Grandma Helen)