RASPBERRY LEMON LOAF

This Raspberry Lemon Loaf is soft, light fluffy and perfect for spring or summer! An easy one-bowl quick bread recipe made with fresh lemon juice, lemon zest, juicy raspberries with a sweet and creamy glaze.

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Loaf Eggs | Maple Syrup Maple Sugar | Coconut Oil Lemon Juice | Lemon Zest Baking Powder | Almond Flour Tapioca Flour | Sea Salt Raspberries Glaze Coconut Butter | Maple Syrup Lemon Juice

INSTRUCTIONS

Preheat oven to 350° and line a loaf pan with parchment paper. Toss raspberries with tapioca flour and set aside. Full Recipe

WHISK

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BATTER

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Bake for 39-45 minutes. Remove and let cool completely before frosting. Mix together glaze ingredients and drizzle over loaf before slicing.

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RASPBERRY LEMON LOAF

This Raspberry Lemon Loaf is soft, light fluffy and perfect for spring or summer! An easy one-bowl quick bread recipe made with fresh lemon juice, lemon zest, juicy raspberries with a sweet and creamy glaze.

Loaf Eggs | Maple Syrup Maple Sugar | Coconut Oil Lemon Juice | Lemon Zest Baking Powder | Almond Flour Tapioca Flour | Sea Salt Raspberries Glaze Coconut Butter | Maple Syrup Lemon Juice

KEY INGREDIENTS

INSTRUCTIONS

WHISK

Whisk eggs, maple syrup, maple sugar, coconut oil, lemon juice, and lemon zest until smooth. Sift in the flours and baking powder, then salt. Gently fold in the coated raspberries.

BATTER

Pour batter into loaf pan. Sprinkle evenly with remaining uncoated raspberries.

Bake for 39-45 minutes. Remove and let cool completely before frosting. Mix together glaze ingredients and drizzle over loaf before slicing.

BAKE

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