AuthorKristin and Alex- Two Peas in a PodCategorySweetsDifficultyIntermediateI know I'm a dietitian but I have to confess... In college my go to breakfast every morning was a Starbucks grande cinnamon dulce latte with soy milk, an extra shot of espresso and one lemon loaf cake. #whitegirl #ASU #sundevil4life Going to Starbucks was a ritual my father and I shared ever since middle school. Every morning, we would get in line, order our drinks, get a pastry and then he would drive me to school. Now that I'm married and based off society standards, an official adult, I realize how expensive certain things are and I genuinely believe I can prepare better coffee and tasty treats at home on my own. I have made this recipe multiple times in order to get it absolutely perfect. The raspberry swirl provides an additional burst of sweetness to your taste buds and trust me you won't be disappointed in the end.
Nutrition Tip*
Do you get sweet cravings? I know I do, especially after dinner or when I'm sad. This happens to many people and I wish I could say that there's an easy way to stop this from occurring. My main advice is to ask yourself, what do you truly want? Are you craving chocolate but you're trying to not eat the chocolate cake in the fridge so you eat a box of skittles instead? Then, after the skittles are you still craving chocolate so you cave and have an extra large slice of cake? We've all been there... Eat what your heart truly desires, be mindful of your portions, eat slow and enjoy your favorite food in that moment in time. The more we try to push out our cravings the stronger they can become. Maybe next time you'll eat one small piece of cake or 2 dark chocolate Hershey's kisses. Food is meant to be enjoyable. Break the cycle by being mindful of your choices and if you mess up move on and try it again. You and your cravings are not a lost cause.
Preheat the oven to 350ºF and grease a 9x5 loaf pan.
In a medium size bowl, whisk the flour, baking powder and salt. Set aside.
In a large bowl, add the butter and whisk until creamy with a hand or standing mixer. Then, add the sugar and beat it with the butter until it’s smooth and creamy (about 1-2 minutes).
Add the eggs one at a time on low speed and whisk until smooth. Next, add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat until combined. Slowly add in the flour mixture and beat on low until combined.
In the 9x5 loaf pan spoon ½ the batter into the pan. Then, spoon in the raspberry jam in a line along the loaf pan on top of the batter. With a fork, swirl the raspberry jam around with the batter but don’t over mix. Top with the remaining batter and bake for 55-60 minutes. 60 Minutes
Remove the cake from the oven once it’s fully cooked. Move the cake to a wire rack and then add the lemon glaze to the warm bread about 10-15 minutes after you take it out of the oven.
To make the lemon glaze: While the bread is baking, cook the lemon juice and sugar on medium-low heat in a small saucepan. Occasionally stir for 2-3 minutes or until the sugar has completely dissolved. Spoon the lemon glaze over the warm bread.
Let the cake cool completely on the wire rack (about 1-2 hrs). While the cake is cooling, prepare the lemon icing.
To make the lemon icing: whisk the powdered sugar, milk, and lemon juice together until creamy. Pour over the cake once it has completely cooled. Serve and enjoy!
12 servings
1 slice
- Amount per serving
- Calories320
- % Daily Value *
- Total Fat 14g18%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 139mg7%
- Total Carbohydrate 47g18%
- Dietary Fiber 1g4%
- Total Sugars 34g
- Protein 3g
- Potassium 61mg2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 350ºF and grease a 9x5 loaf pan.
In a medium size bowl, whisk the flour, baking powder and salt. Set aside.
In a large bowl, add the butter and whisk until creamy with a hand or standing mixer. Then, add the sugar and beat it with the butter until it’s smooth and creamy (about 1-2 minutes).
Add the eggs one at a time on low speed and whisk until smooth. Next, add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat until combined. Slowly add in the flour mixture and beat on low until combined.
In the 9x5 loaf pan spoon ½ the batter into the pan. Then, spoon in the raspberry jam in a line along the loaf pan on top of the batter. With a fork, swirl the raspberry jam around with the batter but don’t over mix. Top with the remaining batter and bake for 55-60 minutes. 60 Minutes
Remove the cake from the oven once it’s fully cooked. Move the cake to a wire rack and then add the lemon glaze to the warm bread about 10-15 minutes after you take it out of the oven.
To make the lemon glaze: While the bread is baking, cook the lemon juice and sugar on medium-low heat in a small saucepan. Occasionally stir for 2-3 minutes or until the sugar has completely dissolved. Spoon the lemon glaze over the warm bread.
Let the cake cool completely on the wire rack (about 1-2 hrs). While the cake is cooling, prepare the lemon icing.
To make the lemon icing: whisk the powdered sugar, milk, and lemon juice together until creamy. Pour over the cake once it has completely cooled. Serve and enjoy!