Spring has sprung in the Rowe kitchen! And with Mother’s day right around the corner, we've got baked treats on our minds. No flavor combination says “Spring” like lemon and fresh berries so we’re sharing one of our favorite recipes. Perfect for your mother’s day brunch or with a cup of afternoon tea, this Lemon-Raspberry Bread recipe is easy to make and won’t disappoint.
Rowe’s Lemon – Raspberry Bread
Preheat the oven to 350
Grease a standard loaf pan
Start with mixing your dry ingredients:
1 ½ cups Flour
1 teaspoon baking powder
1 teaspoon salt
In another bowl, mix together:
1 cup sugar
⅓ cup melted butter
¼ cup lemon juice
2 eggs
Other bread ingredients:
1 pint of fresh raspberries
½ cup milk
Topping:
½ cup powdered sugar
¼ cup lemon juice
Start with sifting together the dry ingredients then, very gently tossing in the fresh berries.
Whisk the wet ingredients together and gently mix the wet ingredients into the dry, alternating with the milk until it comes together to form a batter, being careful not to break up the raspberries.
Pour into a greased loaf pan and bake until a toothpick comes out clean (about an hour).
While your bread is baking, prepare the topping by dissolving the powdered sugar in the lemon juice over low heat. When the bread is done, pierce the top in several places with a sharp knife and pour the topping over the bread. Let the bread cool in the pan for about an hour before transferring to a plate.
Happy Spring!
