Ximena Has Taste

Welcome to my first recipe! This is a delicious raspberry lemon loaf made with a yummy crumble topping. It comes together quite simply, and is easily adaptable to your likings.

The crumble topping can be modified to include oats, spices (cinnamon, nutmeg, ginger, cloves, allspice, lemon zest, orange zest, lime zest, salt, etc.), nuts, brown sugar in place of white cane sugar, or anything else your heart desires.

You can also modify your batter with flavors like extracts, more or less lemon zest or juice, spices, using fresh or frozen fruit, using cake flour for a more tender crumb, mixing in white chocolate, etc.

Without further ado, here is the recipe:

• For the Crumble Topping:
  • 1/4 Cup All Purpose Flour
  • 1/4 Cup Cane Sugar
  • Zest of 1/2 Lemon
  • 2 Tbsp Cold Butter

• For the Batter:
  • 2 Cups All Purpose Flour
  • 1 Cup Cane Sugar
  • 2 Tsp Baking Powder
  • 1 Pinch of Salt
  • 180 ml Milk
  • 2 Eggs
  • 75 ml vegetable oil
  • 45 ml melted butter
  • 2 Tsp Pure Vanilla Extract
  • Zest of 1 Lemon
  • 1 Cup of Raspberries

1. Pre-heat your oven to 350°F and prepare a loaf pan (butter + flour, parchment paper, non-stick spray; whatever you have available).
2. Begin by making your topping by combining the flour, sugar, lemon zest, and cold butter with your hands.
3. For the batter, combine your flour, sugar, baking powder, and salt in a bowl.
4. In a separate bowl, whisk together your milk, eggs, oil, melted and cooled butter, vanilla extract, and lemon zest.
5. Fold your wet ingredients into your dry ingredients, and add your raspberries, as well as any other mix-ins you would like.
6. Pour your batter into the prepared loaf pan and top with your crumble topping. Bake for about 60 minutes, or until a skewer comes out clean. (I usually check mine 5-10 minutes early depending on how it’s looking.)

Allow your loaf to cool for a few minutes before removing from the pan, and enjoy!