Raspberry Swirl Loaf




This loaf is so good! Its also cool because it looks so fun! It’s perfect if your having a birthday party or something and you want a “pink” cake.

Ingredients: For the batter: 1 1/2 cups of flour divided, 2 tsp of baking powder, 1 tsp of salt, 1/2 cup of butter (one stick), 1 cup of white sugar, 2 eggs, zest from half of a lemon, 1 1/2 tsp of Vanilla extract, 1/2 cup of sour cream or yogurt, 1 very generous cup of raspberries. For the frosting: 6 or 7 raspberries, 4 spoonfuls of powdered sugar, 1 1/2 tsp of lemon juice And some sprinkles I’d desired.
First whisk together your baking powder, salt and 1 cup of your flour, just one cup.Then in a separate bowl add your butter and lemon zest. Then mix until combined, I used my hand mixer but you can use a stand mixer, a hand mixer or just a whisk.Now add your eggs, and vanillaMix until combined.Now in a small bowl put most of your raspberries in. We are leaving a couple out for the frosting later.Now mash them until there are only very small lumps.Now separate your batters as evenly as possible, to do this you can either weigh it or eye ball it. Then add 1/4 cup of flour to one of the batters.Then in the same bowl you added flour to add in your sour cream or yogurt. I prefer to use honey yogurt but we didn’t have any so I just used sour cream.Mix together until smooth.Now in your other bowl without flour or sour cream add in your raspberries that you mashed I would advise you to strain your raspberries through a fine mesh strainer so that when it’s done you don’t have to chew on the seedsNow add I 1/4 cup of flour and that should be the last of your flour. And mix until combined.Now grease your pan with cooking spray or butter.Now start dolloping the batter alternating which one batter your using. I used 1/3 measuring cup as my scoops.Kept doing that film you have no more batterNow make figure eights with a knife. Make about 5 figure eights you don’t want to do to many or else you might not have any swirls in your loaf.
Now preheat your oven to 350 or 325 convection and bake for 50 – 60 minutes.
When yours is done take it out of the pan and set on a cooling rack to cool.Now your gonna start your frosting, strain the last of your raspberries into a small bowl.Add in your lemon juice and powdered sugar.Then mix until well combined. Look at the vibrant color! And there is no food coloring so raspberries are a perfect natural dye.Frost the loaf when it is fully cooled.Now you are done!Buon Appetit! Enjoy!