Two bright raspberry layers add a dose of freshness to this citrusy loaf. In season, use fresh raspberries instead of frozen.
- Portion size 12 servings
- Credits : Canadian Living Magazine: March 2013
Ingredients
Method
In bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Whisk together flour, lemon zest, baking powder and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in lemon juice.Spread one-third of the batter in parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Arrange half of the raspberries over top. Repeat layers once. Top with remaining batter.
Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.
Nutritional facts Per slice: about
- Fibre 2 g
- Sodium 195 mg
- Sugars 18 g
- Protein 3 g
- Calories 220.0
- Potassium 87 mg
- Cholesterol 52 mg
- Saturated fat 5 g
- Total carbohydrate 32 g
%RDI
- Iron 7.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 10.0
