ingredients:
1 cup clean or frozen raspberries
2 teaspoons cornstarch
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 huge eggs, room temperature
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups all-cause flour
½ teaspoon baking soda
½ teaspoon salt
⅔ cup bitter cream
guidelines:
Preheat oven to 350°F and line a loaf pan with parchment paper, then spray with cooking spray.
In a small bowl, toss raspberries with cornstarch; set apart.
In a blending bowl, cream collectively butter and sugar until mild and fluffy, approximately three minutes.
upload eggs one after the other, mixing thoroughly earlier than the following addition. Beat inside the lemon juice and zest.
In a separate bowl, integrate flour, baking soda, and salt.
Alternately add the dry flour mixture and the sour cream to the butter mixture, mixing till simply mixed.
gently stir in raspberries.
Spoon batter into the organized loaf pan and unfold calmly.
Bake for 55-60 minutes, or until a knife inserted into the center comes out with only some moist crumbs.
dispose of from oven and funky completely. as soon as cooled, cast off loaf from pan.
For the glaze, whisk together 1 cup powdered sugar and 1 tablespoon lemon juice until smooth. Pour over loaf and permit to set for five minutes. Garnish with clean raspberries, if preferred.
Prep Time: 20 minutes | Cooking Time: 60 mins | general Time: 1 hour 20 minutes
Kcal: 350 kcal | Servings: eight servings