Lemon Black Raspberry Bread: A Sweet & Tart Delight

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 0.25 teaspoon salt
• 1.5 cups fresh black raspberries
• 1.5 lemons, zested
• 2 large eggs
• 1 cup milk
• 3 tablespoons vegetable oil
• 1 lemon, juiced
• 0.5 cup white sugar
• 1 lemon, juiced

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan to prevent sticking.
2. In a medium bowl, combine the flour, 1 cup of sugar, baking powder, and salt. Gently stir in the black raspberries and lemon zest until evenly distributed.
3. In a separate bowl, whisk the eggs together, then whisk in the milk, oil, and juice of 1 lemon. Add the wet ingredients to the dry ingredients, stirring until just moistened. Pour the batter into the prepared loaf pan.
4. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
5. In a microwave-safe bowl, combine the ½ cup of sugar and juice of 1 lemon. Microwave in 20-second intervals, stirring in between, until the sugar is completely dissolved and the glaze is smooth.
6. While the bread is still warm and in the pan, brush the glaze evenly over the top. Let it cool for 10 minutes before transferring the loaf to a wire rack to cool completely before slicing and serving.

Nutrition

• Calories: 240 kcal
• Fat Content: 5 g
• Fiber Content: 3 g
• Sugar Content: 27 g
• Sodium Content: 192 mg
• Protein Content: 4 g
• Cholesterol Content: 33 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g