HOW TO MAKE: LEMON RASPBERRY ALMOND LOAF - MY MIAOU
These mini lemon, raspberry loafs are moist, zesty and so so good. They're perfect in big batches to share or freeze.
easy recipe, lemon loaf, lemon raspberry dessert, almond loaf
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HOW TO MAKE: LEMON RASPBERRY ALMOND LOAF

You know you baked a delicious dessert when your husband pesters you about when its coming to the blog. Bahaha, I love him.

I love loaves. They’re so easy to make, they’re moist, flavourful and you can make them in big batches to share, or freeze. I made these lemon, raspberry almond mini loaves a couple weeks ago and loved them so much I had to give them away otherwise I’d eat them all. This is what you call: no self-control.

 

I love the combination of lemons with the tartiness of raspberries. They just work together so well. I remember the first time I ever had lemon and raspberries together was at the Cheesecake Factory. They seriously have the best lemon cheesecake with a raspberry coulis.. I’m drooling. I hope you enjoy this recipe as much as my husband, Taylor, did!

 

LEMON RASPBERRY ALMOND MINI LOAVES

Yield 8 mini loaves or 1 large loaf

 

1 cup sugar

1/2 cup coconut oil, melted

2 large eggs

1 cup greek yogurt, room temp

1 tbsp lemon zest

3/4 tsp vanilla extract

1 + 1/2 all-purpose flour

1/2 cup almond flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup frozen raspberries, roughly broken up (I like to use a ziploc and mash the berries that way, easy and no mess!)

 

Preheat oven to 350°F. Line mini loaf pan (or large loaf pan) with parchment paper.

In a stand mixer, combine the coconut oil and sugar. Beat in the eggs, one at a time. Add the greek yogurt, zest and vanilla.

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt.

On low speed, add the dry ingredients into the wet ingredients, do not over mix. Once it’s fully combine, fold in the raspberries. Evenly scoop the batter into each mini loaf pan (or into the large loaf pan.)

Bake for about 25 minutes (more or less) until the tops are golden brown and when you insert a toothpick, it comes out clean. (For the larger loaf, you will need to bake for about 45-55 minutes)

Remove the loaves from the oven and let cool in the pan for about 10 minutes. Remove and cool completely before adding the lemon icing (see below).

 

LEMON GLAZE

 

1/2 cup icing sugar

1 tbsp lemon juice

1 tsp lemon zest

 

Combine all the ingredients and whisk together. Spoon on top of the lemon, raspberry, almond loaves!

 

Happy Baking!!

 

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