This recipe for Raspberry Lemon Loaf makes a lemon bread studded with raspberries that is so delicious it’s hard to believe it’s low fat!
The last couple of days I feel such an enormous desire to bake something for my family. I’m craving something sweet, fruity and super light to accompany my afternoon coffee.
Since I’m not the type of person who likes complicated desserts – layered cakes with glaze and stuff – I decided to make a simple fruit cake. But fruit idea puzzled me because I didn’t have a clear vision what fruit to use.
I had Sour Cherry Chia Jam Cornbread on my mind but then my friend called me and tell me to come over to her house. She had freshly picked raspberries from her garden for me.
I jumped out in my car and drove to her home. And when she handed me a box full of FRESH pink delicious raspberries, I couldn’t wait to come home and start baking this delightful, tangy and sweet Raspberry Lemon Loaf Cake.
While the cake was still in oven, pleasant aroma started to spread throughout the kitchen that drove my husband and me completely mad. I kept peeping in the oven, and the view on the cake was pure perfection. When the cake was done, we could hardly wait for it to cool properly. Actually, we didn’t. We sliced it while was still warm. And oh God how GOOD it was!
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