Lemony Raspberry Loaf Recipe
Photo source: Grandmother's Kitchen
There is nothing so easy to make as a loaf and you can enjoy them any time of the day. Great for picnics, potlucks and snacking!
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3 Tablespoons vegetable oil
1 Tablespoon lemon zest
3/4 cup milk
1 1/2 cups fresh or frozen raspberries
Preheat oven to 350F.
Lightly grease an 9x5-inch loaf pan with butter.
In a mixing bowl, stir together the flour, baking powder and salt.
In a second mixing bowl using a whisk, mix together the sugar and egg.
Add the vanilla, oil and zest and whisk in.
Add the flour mixture and the milk alternately in increments and whisk in just until all is combined.
Fold in the raspberries and transfer to the prepared pan.
Place into the preheated oven and bake 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Remove and place onto a wire rack to cool for 10 minutes in the pan then turn out of the pan to cool the rest of the way.
Slice as needed and enjoy.