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Sourdough Raspberry Loaf with Raspberry Drizzle

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients
  

Sourdough Lemon Loaf

  • 8 tbsp Butter
  • 2/3 cup Sugar
  • 2 whole Eggs
  • 1 large Lemon 2 tbsp freshly squeezed lemon juice from the lemon
  • 1 cup Sourdough
  • 1 1/2 cups Unbleached Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Lemon Zest
  • 1/2 cup Milk

Raspberry Drizzle

  • 1 bag Frozen Raspberries
  • 1/2 cup Powdered Sugar

Instructions
 

Sourdough Lemon Loaf

  • Set oven to 350 degrees.
  • In KitchenAide Mixer, add butter, sugar, and eggs. Mix well.
  • Use a Lemon Juicer to squeeze the juice out of the lemon. Once juiced, add the juice to the batter and mix in gently.
  • Add sourdough starter to the batter, gently mixing it in.
  • In a separate bowl, add flour, baking powder, salt and lemon zest. Scoop the flour mixture into the batter as the KitchenAide is mixing slowly.
  • Add the milk and mix well.
  • Grease glass bread pan pour the batter into it.
  • Bake in oven for 50-60 minutes, or until the middle is well done.

Raspberry Drizzle

  • Let the frozen raspberries thaw out. Once thawed, add to the food processor and puree.
  • Strain the raspberry puree to separate the juice from the seeds.
  • Pour juice into a sauce pan and turn the heat on medium-low. Add in powdered sugar, and keep whisk till mixed well.
  • Once bubbly, let it boil for 1 minute whisking the entire time.
  • Let it cool then drizzle on top!