Servings: 8 slices
7.2 x 3.7 inch Loaf Tin
- 1 tbsp Lemon Juice
- 1 tbsp Plant Milk
- 1½ Cups Powdered Sugar
In medium bowl, whisk together flour, baking powder, baking soda, and salt. Set Aside.
In large bowl, whisk together eggs, milk sugar, oil, lemon juice, and lemon zest until homogenous. Add the dry ingredient and whisk until everything is combined.
Cover with plastic wrap and let batter rest at room temperature for 45 minutes.Preheat oven to 350°F during this step.
Grease baking tin and line with parchment paper. Pour ½ the rested batter into the baking tin.
Mix the blended raspberries with remaining batter and gently pour into baking tin. Drag a spoon or toothpick through the batter in a wide zig zag lengthwise. Only do this motion once to prevent the batter from sinking to the bottom.
Bake in the oven at 350°F for 60 minutes. After 30 minutes, carefully cover top with tinfoil to prevent the top from burning.
Let cool for an hour (I promise it's worth the wait).
Mix together lemon juice, plant milk, and powdered sugar until smooth. Continue to stir while adding powder sugar until it reaches the consistently slightly thicker than glue.
Pour glaze over cooled loaf, spread into an even layer. Let glaze set, or dive in!
(Optional) Top with freeze-dried strawberries or raspberries!
For best results, I recommend using the flour blend listed in the recipe. Make sure to let better rest and cool for the listed time :)
Serving: 1Slice | Sodium: 186mg | Calcium: 108mg | Vitamin C: 26mg | Vitamin A: 138IU | Sugar: 57g | Fiber: 5g | Potassium: 113mg | Cholesterol: 61mg | Calories: 416kcal | Trans Fat: 1g | Monounsaturated Fat: 7g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 12g | Protein: 5g | Carbohydrates: 78g | Iron: 2mg