Lemon Raspberry Loaf with Raspberry Glaze

Spring is a season of renewal, where the earth comes alive with color and flavor. As flowers bloom and the days get warmer, it's an ideal time to enjoy seasonal treats that showcase the freshness of spring. This loaf not only celebrates the flavors of spring but also stands out as an eye-catching centrepiece for gatherings or a satisfying indulgence for yourself.

Wet Ingredients:

• 1 cup unsweetened plant milk - I used unsweetened almond milk

• 1 tbsp fresh lemon juice

• 1 tsp almond extract

• 1 tsp vanilla

• 2 lemons zest only

• 1/2 vegetable oil

Dry Ingredients:

• 2 cups all purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• 3/4 white sugar

• 1/4 tsp salt

• 1 1/2 cup fresh or frozen raspberries

Instructions:

1. Cover a rectangular baking dish with parchment paper and preheat the oven to 180°C or 350°F.

2. Combine all the wet ingredients in a large dish.

3. Then, sift the flour, baking powder, baking soda, white sugar, and salt into the wet ingredients, stirring gently until just combined. Be cautious not to overmix, as this will result in a dense loaf instead of a fluffy one.

4. Gently mix in the raspberries until they are incorporated.

5. Transfer the mixture to the baking dish and cook for ninety minutes.

6. Lift the loaf out of the baking dish using the edges of the parchment paper and allow it to cool.

Raspberry Glaze:

• 1/2 cup frozen raspberries, thawed

• 1 1/3 cup icing sugar

• 1 tbsp unsweetened almond milk

• 2 tbsp vegan butter, room temperature

Instructions:

1. Use a food processor to puree the raspberries. Alternatively, you can put the raspberries in a bowl and mash them with the back of a fork.

2. In a medium bowl, combine the icing sugar, raspberries, and vegan butter, then blend with a hand-held mixer on high speed. Gradually incorporate the milk while mixing.

3. Keep in the refrigerator until the loaf has completely cooled, then pour the glaze over it.