Lemon Raspberry Quick Bread
INGREDIENTS:
Brea
• 1 cup unsalted butter
• 2 1/4 cups sugar
• 4 eggs
• 2 1/2 cups flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup sour cream
• 1 tsp. vanilla
• Grated zest of 2 lemons
• 2 cups raspberries, fresh
For the Lemon Glaze (optional):
• 1 1/4 cups confectioner’s sugar
• 1/4 cup lemon juice
• 1/2 tsp. vanilla
• 1 tsp. lemon zest
INSTRUCTIONS:
1) Sift dry ingredients together in a bowl and set aside.
2) In another bowl, combine grated zest, vanilla extract and sour cream.
3) In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix. Gently fold in raspberries as not to squash them.
4) Grease and flour a bundt cake pan or 2 bread loaf pans. Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are making things smaller). The cake is done when a toothpick or skewer inserted in the center comes out clean. Allow to cool before glazing.
(This recipe was acquired from TheIdeaRoom.net)
