Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup fresh raspberries
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 ounces (1/2 box) cream cheese softened
  • 2 tablespoons butter softened
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instruction

  • Preheat oven to 350 degrees. Spray 9 x 5 inch loaf pan with nonstick baking spray.
  • In medium bowl mix flour, baking soda, baking powder and salt. Set aside.
  • In large bowl with an electric mixer on low mix sugar, eggs, vegetable oil, vanilla, lemon juice and lemon zest. Slowly add flour mixture blending just until combined. Gently fold in raspberries, Pour in loaf pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire rack. Cool completely before frosting.
  • Using a mixer cream butter and cream cheese until smooth. Slowly add powdered sugar while mixing and scraping the bowl. Add lemon juice and mix until fully incorporated. Spread over cooled loaf.