Ingredients
1½cupsall purpose flour,(+ 1 tbsp all purpose flour), divided
2tspbaking powder
¼tspkosher salt
1cuplow fat buttermilk
1¼cupssugar
3largeeggs
2tsplemon zest,(about 1 large lemon), grated
½tspvanilla extract
½cupvegetable oil
2tbsppoppyseeds
1cupfresh raspberries
½cuppowdered sugar
2tsplemon zest,grated
2tsplemon juice
1tspmilk
Preparation
Preheat oven to 350 degrees F and grease the sides and bottom of one 9×5-inch loaf pan.
In a large bowl combine 1½ cups flour, baking powder, and salt. In another bowl, combine buttermilk, sugar, eggs, lemon zest, vanilla, vegetable oil, and poppyseeds. Whisk to combine and pour into the dry ingredients and combine.
Toss the fresh raspberries lightly in the 1 Tablespoon of flour to coat. Gently fold them into the batter. Pour into the greased loaf pan.
Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
To make the lemon glaze, whisk together powdered sugar, lemon zest, lemon juice, and milk. Drizzle over the top of the cooled bread.
