Ingredients

The following ingredients have 12 Servings
  • 6 tablespoons butter (room temperature)
  • 1 cup sugar
  • 2 eggs (room temperature)
  • 1 ½ cups all-purpose flour (sifted)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • Grated rind of 1 lemon
  • ¾ cup fresh raspberries
  • Juice of 1 lemon
  • ¼ cup sugar
  • 1 teaspoon confectioner's sugar (optional)

Instruction

  • Preheat the oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
  • In a medium bowl, sift the flour, baking powder, and salt.
  • In a large mixing bowl, cream the butter and 1 cup of sugar. Add the eggs one at a time, mixing well after each addition. Add the dry mixture to the creamed mixture alternately with the milk.
  • Stir in the lemon rind and raspberries. Turn into the prepared loaf pan.
  • Bake 45 minutes to 1 hour or until a tester inserted in the center of the loaf comes out clean.
  • While the cake bakes, stir together the 1/4 cup sugar and lemon juice. Stir occasionally while the cake is baking. The sugar will melt into the juice as it sits.
  • Remove the bread from the oven and pierce all over with a skewer or toothpick. Spoon the lemon glaze all over the cake. Cool for 15-20 minutes.
  • Turn out onto rack and cool completely.
  • Dust with confectioner's sugar before serving, if desired.