Lemon Raspberry Loaf

Greg’s ultimate favorite treat to get at Starbucks is the Lemon Raspberry Loaf. When we were there a few days ago he said he was looking forward to them hopefully being brought back again at some point. I offered little condolence saying they will probably bring them back in the Summer. But I was just making that up. Oops. But now it doesn’t even matter if they do because what I made today is so much better than any loaf Starbucks can provide. It was fresher and tastier. And I will most definitely make it again. Maybe Starbucks needs a new supplier? I would even accept coffee for life as payment… Seeing as most of the money earned would be spent there anyways!

Lemon Raspberry loaf
Adapted from Meemo’s Kitchen

1 1/2 cups of flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup of sugar
2 tbsp of butter, softened
1 tsp of vanilla
2 tsp of lemon extract
3/4 tsp grated lemon zest
1/4 cup of lemon juice
1/2 cup of vegetable oil
1/3 cup of raspberry preserves (I used raspberry jelly, courtesy of my Nanny)

Lemon Raspberry Frosting
1 overflowing cup of icing sugar
1 tbsp of butter softened
2 tbsp of milk
1/2 tsp of lemon extract
1 tbsp of raspberry preserves

Preheat oven to 350 degrees and grease a 9 x 5 inch loaf pan.
Combine flour, baking soda, baking powder and salt in a large bowl. In a separate bowl combine eggs, sugar, butter, vanilla, lemon extract, lemon zest and lemon juice. Add the wet ingredients to the dry and mix until smooth. Add oil and mix well. Put the raspberry jelly in a microwaveable bowl and heat for 10 seconds at a time until soft but not liquid.

When I made the recipe I used 3 layers of batter and 2 layers of raspberry. Next time I will put half the batter in the pan, layer with the raspberry, and then top with the remaining batter. The original recipe says to “swirl” the jelly, but mine didn’t turn out very pretty. If you have any techniques please share! So however many layers of batter you decide to use, swirl the layer of jam lightly before adding the next layer of batter. Bake for 45 minutes. Let cool for half an hour, then remove loaf onto a wire rack to cool completely.

Once cool, frost with icing. To make the icing, combine all the ingredients in a bowl and mix until smooth.

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