This is weekend eating at its best, people. I woke, early on Saturday. Painfully early. You know how it is. It’s Saturday. It’s been a long week. You want to sleep until 10. But the eyes, they open. The brain, it starts spinning. I gave in after trying and failing at sleep. So I dragged myself to the kitchen, fed the dog, fed the cat, made coffee. And then I baked two loaves of Lemon and Raspberry Bread, one for us, one for a friend who was feeling down.
This bread is soft and moist and packed with berries. It’s not too sweet, but still, sweet enough to make it good for dessert or afternoon tea, or for having a fat slice after an afternoon workout. I topped it with sugar, for a crunchy contrast to the dreamy interior.
Lemon + Raspberry BreadCourse: Sweets + Desserts
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
grated zest of 1 lemon (see note)
1 cup olive oil
3/4 cup very warm water
1 3/4 cup sugar
1 cup frozen or fresh raspberries
3 tablespoons turbinado or raw sugar for topping the loaf
- Preheat the oven to 350° and grease a loaf pan. In a large bowl, whisk together the flour, baking powder, salt and zest.
- Add the eggs, olive oil, water and sugar and stir well. A few lumps are okay.
- Gently stir in the raspberries.
- Scrape the batter into the loaf pan.
- Bake for 50 minutes, or until the top is springy and golden brown.
- Note: to get the most from a lemon, use a vegetable peeler to peel the lemon, taking care to only remove the peel, not the white pith (it’s very bitter). Stack the peels and use a sharp chef’s knife to finely mince. Or, add the peels to a small food processor or spice grinder. You can also just use a zester.