RASPBERRY ALMOND LEMON DRIZZLE LOAF

With the first day of spring literally around the corner, I thought it fitting to herald a little sunshine & warmth into our lives by way of a Raspberry, Almond Lemon Drizzle Loaf. Perfect served with a pot of tea or an espresso, this loaf is super easy to make – if you can boil water, you can whip-up this baby.

Raspberry Almond Lemon Drizzle Loaf is a quick bread. Quick bread uses baking powder or soda for leavening (rising) & not yeast or eggs. American biscuits, scones, muffins, zucchini bread, banana bread & cornbread all fall under the ‘quick bread’ category. They’re quick & easy to throw together & they all freeze well too making them handy AF for keeping in the freezer incase unwanted unexpected guests show up. This Honey Yogurt Lemon Syrup Cake is another quick bread. It’s been a hit on Pinterest. You might want that recipe to add to the collection.

I believe if you have nice things use them! Good clothes. Wear them. Mum saved all her good china & glasses for special occasions which, over the years, became few & far between. Then she developed dementia. When we moved our parents my sister & I had the emotionally painful job of going through all of mum’s things. All those gorgeous items she’d treasured were sold, given to dear friends or donated to charity. I brought some things back with me to America, but there’s only so much you can take on a plane as you know, especially breakables. I did manage to get a full, eight-piece dinner set & all the bits that match it back in my hand luggage; although it did take two trips. My parents had given me the dinner set for my 21st birthday (so basically it’s now antique). Beautiful Coalport Oceanside. It sat in the cupboard for years in my home in Sydney. I didn’t use it either. The last few years life has taught me to use those pretty, treasured things & not squirrel them away. What’s the point in having them? Sometimes you have to create special occasions & not just wait for them to happen. That’s why I use my beautiful tea set from Dragonfly & Blossom. My friend Sarah creates detailed illustrations & they’re applied to fine bone china. They’re stunning & need to be used, not just admired, so I use my tea set every day.

There’s something comforting about a slice of fruit loaf with a cup of tea that conjures up all things whimsical & cosy. It makes me think of my nan & mum. And time spent with a dear friend or time yet to be spent. There’s something about the whole scene that gives me a serious case of the warm & fuzzies. Toodles, Lovoni xo

Print Recipe Pin Recipe

No ratings yet

RASPBERRY ALMOND LEMON DRIZZLE LOAF

This is a quick, throw-together loaf that can be served warm or a room temperature. It can also be cut into slices, wrapped in plastic wrap & frozen for those day when friends or family pop in. I used fresh raspberries but frozen berries should work quite well if they’re used frozen; don’t let them thaw first. You can change the flavors easily in this loaf. See the recipe post for some inspiration.

Prep Time15 mins

Cook Time1 hr 10 mins

Total Time1 hr 25 mins

Course: Baking

Cuisine: American

Keyword: raspberry lemon loaf

Servings: 9 slices

Calories: 362kcal

Author: Lovoni Walker

Equipment

• 9 x 5-inch loaf pan

Ingredients

US Customary – Metric

• 2 cups self-rising flour raising
• 1 cup granulated sugar
• 1 cup raspberries, plus a few extra for garnish
• 1 cup sliced almonds, toasted, plus extra for decoration
• 3/4 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 2 teaspoons vanilla extract
• 2 tablespoons finely grated lemon zest
• whipped cream for serving, optional
• LEMON DRIZZLE
• 1/2 cup powdered sugar
• 2 tablespoons lemon juice, approximately

Instructions

• Grease an 9 x 5-inch (23 x 12.5cm) loaf & line base & sides with parchment paper, bringing the paper up past the sides so it’s easy to remove the loaf once it’s baked. Preheat the oven to 350°F (180°C).
• Combine flour, sugar 1 cup of raspberries & 1 cup of almonds in a medium-size bowl.
• Whisk together buttermilk, eggs, butter, vanilla & zest. Add to flour mixture & stir until ingredients are just combined – don’t over mix. Spoon the mixture into the loaf pan & lightly spread the top. Bake for 60 to 70 minutes or until a skewer inserted into the center comes out clean. Let stand in the pan for 20 minutes before removing to a wire rack, using the parchment paper to lift the loaf out.
• Combine powdered sugar & lemon juice in a small bowl. Drizzle over the bread & sprinkle with almonds & slightly crushed raspberries. Cut into 9 slices. Serve with whipped cream if desired.

Nutrition

Calories: 362kcal | Carbohydrates: 54g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 81mg | Potassium: 173mg | Fiber: 3g | Sugar: 31g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg