Easy Raspberry Lemon Bread
This Raspberry Lemon Bread, is so easy to make. Crispy edges, and very moist inside. Every bite with a delicious berry.
Servings 12 slices
- 2 cups self-rising flour (250g)
- 1 cup sugar (200g)
- 1 tablespoon lemon zest
- 2 eggs
- 1 cup heavy cream (230g)
- 1/2 cup vegetable oil (111.5g)
- 2 cups raspberries (250g)
- 1/2 cup icing sugar (62.5g)
- 1 tablespoon lemon juice
Preheat oven to 350°F/180°C and grease a loaf pan.
In a large bowl, combine flour, sugar, lemon zest and raspberries.
In a small bowl, combine eggs, heavy cream and oil.
Stir into dry ingredients just until moistened.
Pour batter into a loaf pan and bake for about 30 to 40 minutes.
Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients and pour over bread. Serve warm.
Keep at room temperature for up to 4 days.
Freeze for up to 3 months.