Lemon Raspberry Loaf
So my mom is a really good baker. She has always baked cookies, cakes, pies and many other baked goods from scratch. I always told myself that I wouldn’t follow in her footsteps because baking is so much work. But here I am, baking something new every week. I am starting to enjoy baking more and more and although its a lot of work, its totally worth it.
When spring rolls around, it normally means lemon everything. Even though lemons are technically in season in the fall, I think? We still enjoy lemons during the summer. There’s just something refreshing about the flavor this time of the year.
Also, we can’t forget the berries. Everyone loves berry season so I figured, why not combine two favorites to make a dessert? The cake portion is completely refined sugar free, while the glaze is not. I haven’t really made any healthy frosting or glaze recipes yet, but I am sure I will in the future. For now I am just sticking with what I know.
Fresh vs Frozen Raspberries
Although you can use frozen raspberries, I highly recommend using fresh ones. To me the texture turns out a little better. But if you decide to use frozen raspberries, you may have to adjust the baking time. The loaf will take longer to bake.
If you make this loaf, don’t forget to tag me on Instagram @livelymeals.