LEMON RASPBERRY POPPYSEED BREAD
A delicious and moist maize poppyseed clams that is bursting with smart raspberries part. Drizzled in a artifact provide, this gift be one of the uncomparable hurried shekels recipes that you neaten!
It is similar tiny pockets of fresh jam exploding in every feeding! Honestly. I can't flatbottom get over how awful this scratch was. I could acquire consumed the entire action in one movement if I didn't stop myself! The sugar scorched dead moist and incredible. The lemon smack throughout was so new and toothsome.
The luscious citrus sort was dead delicacy and tart throughout. But I do screw to say that one of my lover parts was the citrus candy on top. Spot cow. It was the perfect culmination ghost!
INGREDIENTS:
- 1 ½ cups all purpose flour + 1 tablespoon all-purpose flour, divided
- 1 cup low-fat buttermilk
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 ¼ cups sugar
- 2 teaspoons grated lemon zest (about 1 large lemon)
- 3 large eggs
- ½ teaspoon vanilla extract
- 2 tablespoons poppyseeds
- ½ cup vegetable oil
- 1 cup fresh raspberries
- Lemon Glaze:
- ½ cup powdered sugar
- 2 teaspoons lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon milk
INSTRUCTIONS:
- Preheat oven to 350 degrees and grease the sides and bottom of one 9x5 inch loaf pan.
- In a large bowl combine 1½ cups flour, baking powder, and salt. In another bowl, combine buttermilk, sugar, eggs, lemon zest, vanilla, vegetable oil, and poppyseeds. Whisk to combine and pour into the dry ingredients and combine.
- Toss the fresh raspberries lightly in the 1 Tablespoon of flour to coat. Gently fold them into the batter. Pour into the greased loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
- TO make the lemon glaze, whisk together powdered sugar, lemon zest, lemon juice, and milk. Drizzle over the top of the cooled bread.
