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Gluten-Free Raspberry Lemon Loaf: A Deliciously Light and Zesty Treat

Gluten-Free Raspberry Lemon Loaf
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A Deliciously Light and Zesty Treat

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ½ cup fresh lemon juice
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract, lemon zest, and lemon juice.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Gently fold in the raspberries.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For best results, use fresh raspberries.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This loaf can be frozen for up to 2 months.

Nutrition

Keywords: Gluten-Free Raspberry Lemon Loaf

Find it online: https://www.glutenfreez.com/gluten-free-raspberry-lemon-loaf-recipe/