Stashing summer’s last gasp
This delightful raspberry loaf cake captures the essence of summer with fresh, vibrant flavors and a tender crumb.
Equipment
- 1 Oven Preheated
- 1 Loaf pan Greased
- 1 Mixer For creaming
Ingredients
Main ingredients
- 1 ½ cups all-purpose flour for the base
- 1 cup granulated sugar
- ½ cup butter unsalted and softened
- 2 eggs large
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup fresh raspberries
- ½ cup milk
Instructions
Instructions
- Preheat your oven to 350°F and grease your loaf pan well.
- Cream butter and sugar in a large bowl until fluffy.
- Add eggs one at a time, beating well after each.
- Add vanilla extract and mix well.
- In another bowl, whisk flour, baking powder, and salt together.
- Gradually add dry ingredients to wet mixture, alternating with milk.
- Gently fold in the fresh raspberries.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Serve each slice warm for the best experience. Store leftovers as recommended to enjoy later.