lemon raspberry loaf

my favorite thing about spring is... the lemon raspberry loaf at starbucks!
ok, maybe it's not my FAVORITE thing about spring, but it is definitely one of my top 10 things.

so i tried making it once last year, and it was ok.. but not great. so i'm trying another recipe that I found.

lemon raspberry loaf with lemon cream cheese frosting

1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 large lemon
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup milk

preheat oven to 350 degrees. oil a loaf pan.
in a bowl, use a fork to stir flour with baking powder and salt. Stir in grated peel of half a lemon. In a separate bowl, using an electric mixer on medium, beat butter. Gradually beat in sugar. Beat for 2 minutes. Beat in eggs, vanilla and milk. Using a wooden spoon, stir in flour mixture just until batter is moist. Don't overmix.

Heat 1/2 cup Raspberry jam in the microwave, 10 seconds at a time, stirring inbetween each time. you want the jam to be soft, but not liquidy.

Pour 1/3 of the batter into the loaf pan. Spread 1/2 of the jam mixture over the batter. Swirl lightly with a knife. Pour 1/3 batter over the jam. Repeat with the rest of the jam, and top with the last third of the batter.

Bake at 350 for 50-65 minutes or until golden and a skewer inserted into centre of loaf comes out clean. The top of the loaf will likely crack, thats ok.

Lemon Cream Cheese Frosting

1 8 ounce package of cream cheese, softened
1/4 cup butter
Squeeze the whole lemon into the bowl
2 tsp lemon zest
1 tsp vanilla
5 cups icing sugar

Beat all ingredients together (except sugar) till smooth & fluffy. Add sugar slowly. Beat until creamy. Add sugar or juice as needed, to reach desired consistency.

Spread frosting over loaf once it has cooled.

enjoy!

all the ingredients together

fresh from the oven

all iced up!