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Lemon Raspberry Poppyseed Bread

Alyssa Rivers, The Recipe Critic
  • 65 minutes
  • Serves 6 to 8

INGREDIENTS

1 1/2 cups

all purpose flour + 1 tablespoon all-purpose flour, divided

2 tsp

baking powder

1/4 tsp

kosher salt

1 cup

low-fat buttermilk

1 1/4 cups

sugar

3

large eggs

2 tsp

grated lemon zest (about 1 large lemon)

1/2 tsp

vanilla extract

1/2 cup

vegetable oil

2 tbsp

poppyseeds

1 cup

fresh raspberries

Lemon Glaze:

1/2 cup

powdered sugar

2 tsp

grated lemon zest

2 tsp

lemon juice

1 tsp

milk