Raspberry Lemon Bread
This is pretty simple to file under easy recipes in your recipe collection. This raspberry lemon bread recipe is absolutely perfect for a brunch of even a small snack. We will usually make a loaf or 2, and snack on them through the week. It even serves weel with ice cream. This specific recipe will make two incredible, and moist loaves of cake bread. This is more a cake bread that can be made up in many other different ways.
Raspberry Lemon Bread
Equipment
- 2 Loaf Pans 5 x 9 inches
- 1 Zester
Ingredients
- 1 Pkg Yellow Cake Mix Make sure it doesn't contain pudding.
- 1 Pkg Vanilla Instant Pudding
- 1 Cup Water
- ½ Cup Oil
- ¼ Cup Poppy Seeds
- 2 Fresh Squeezed Lemons and grate in some of that lemon zest.
Icing
- ⅔ Cup Powered Sugar
- 3-4 tbsp Lemon Juice add more zest here as well.
Instructions
- Mix all of the ingredients into a large mixing bowl.
- Pour half in one loaf pan, and half in the other.
- Bake at 350 °F for 45 minutes.
Icing
- Add the powdered sugar and lemon juice to a small bowl.
- Add more of the lemon zest here as well.
- Add more of less of each ingredient until you get the consistency you are looking for. You want it runny, but not to runny.
- Once the bread is done in the over, drizzle over the icing. Let it cool just a little. If it is too hot all the icing will run down to the bottom. You want some of it to stick on the top.
Ingredients
1 Pkg Yellow Cake Mix (Make sure it doesn’t contain pudding).
1 Pkg Vanilla Instant Pudding
½ Cup Oil
1 Cup Water
¼ Cup Poppy Seeds
2-3 Fresh Squeezed Lemons (grate in some of that lemon zest).
Icing:
⅔ Cup Powered Sugar, 3-4 tbsp Lemon Juice (add more zest here as well).
Other Options – mix up various different flavors of cake mixes. You can even add different fruits such as blueberries strawberries, or blackberries.
You might also like: Banana Pudding Bundt Cake, Pineapple Cake, or Banana Parfait
Directions
Mix all of the ingredients into a large mixing bowl.
Pour half in one loaf pan, and half in the other.
Bake at 350 °F for 45 minutes.
Icing:
Add the powdered sugar and lemon juice to a small bowl. (Also, more of the lemon zest here as well).
Add more of less of each ingredient until you get the consistency you are looking for. You want it runny, but not to runny.
Once the bread is done in the over, drizzle over the icing. Let it cool just a little. If it is too hot all the icing will run down to the bottom. You want some of it to stick on the top.
The ingredients in this raspberry lemon bread can easily be adjusted to your liking. If at all possible, use fresh fruit rather than frozen. We’ve made the mistake before, and it’s still great, but leans more to the soggier side. Store the leftovers in the fridge, and they will keep a little longer. In our home, they usually last about 3-4 day before they’re gone.
