Raspberrylemonlayerloaf Recipes
RASPBERRY LEMONADE
Steps:
- Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.
RASPBERRY LEMON LOAF
Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.
EASY RASPBERRY LEMONADE
We came up with this recipe for my brother's wedding reception. We wanted to serve something that was easy and quick to fix, yet good at the same time. After a few tries, we ended up with this recipe...and a lot of compliments.
Provided by Tori Hermansen
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 18
Number Of Ingredients 7
Steps:
- In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 4.5 mg, Sugar 10.4 g
RASPBERRY-LEMON LAYER LOAF
A layer of raspberry jam separates two layers of delicate lemon bread--this is great slathered with butter or cream cheese, or a simple glaze.
Provided by JamesDeansGirl
Categories Quick Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325*F.
- Grease and flour a 9x5x3" loaf pan.
- In a larger bowl, cream together the butter and sugar; blend well.
- Blend in the eggs.
- In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
- Blend well; stir in the lemon juice and zest.
- Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
- Pour the remaining batter over the jam, being careful not to disturb it.
- Bake at 325*F.
- for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.
RASPBERRY AND LEMON LAYER CAKE
Easy to make, impressive to look at and wonderful to eat. Perfect for special ocassions. The sponges can be made in advance and frozen.
Provided by Rosie Rob
Categories Lunch/Snacks
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/350F/GMk 4.
- Grease three 7in (18cm) sandwich tins with a little butter and dust with flour.
- Sift together the flour, bicarbonate of soda, baking powder and salt.
- Cream the butter and sugar together until light and fluffy then add the eggs a little at a time and beat until well mixed.
- Alternately add the flour and yogurt, starting and ending with the flour to stabilise the mixture; stir in the lemon zest.
- Divide the mixture equally between the three tins and bake for 20-25 minutes until risen and golden.
- Allow the cakes to cool in the tins for 10 minutes before removing. Do not assemble until the cake is completely cooled.
- Set aside the nicest layer for the top.
- Beat together the mascarpone and lemon curd until smooth.
- Spread the bottom layer with half of the mascarpone mixture and half of the raspberries. Top with the second cake layer and repeat.
- Add the top layer and dust liberally with icing sugar. Serve.
Nutrition Facts : Calories 469.4, Fat 17.9, SaturatedFat 10.6, Cholesterol 96.3, Sodium 326.7, Carbohydrate 71.7, Fiber 4.3, Sugar 38, Protein 7.2
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