Happy Tuesday!
Not so happy for my household. I was supposed to be in Prince George since yesterday to tomorrow, for hospital appointment, but my household has been hit by the flu. First it was my youngest, started last Wednesday, so he missed school’s Spring Break party. Then myself throughout weekend and only today I feel like myself again. Husband started on Monday and he’s very sick today. While my oldest started last night at 1 AM. Joy! 🤪 Household with school-age kids, they bring home the germ and bacteria, and we would all share the illness 🤪🤪🤪🤪
But enough about it. Let’s share recipe instead 😊
This following teabread is easy to prepare and even better the next day as it develops more flavor.
1 1/2 c flour
1 tsp BP
1/4 tsp Bsoda
A pinch of salt
1/2 c unsalted butter
3/4 c sugar
2 eggs
1/3 c sour cream
1/4 c milk
2 tbsp lemon juice
1 lemon peel
1 c frozen raspberries
Mix dry ingredients in bowl, set aside. Using electric mixer, mix wet ingredients until completely combined, then fold in dry ingredients, followed with frozen raspberries, until just combined. Pour batter into parchment lined loaf pan.
Bake cake for 45-55 minutes or until knife inserted comes out clean on preheated 350 F
Enjoy!
Raspberry Teacake
Ingredients
- 1 1/2 c flour
- 1 tsp BP
- 1/4 tsp Bsoda
- A pinch of salt
- 1/2 c unsalted butter
- 3/4 c sugar
- 2 eggs
- 1/3 c sour cream
- 1/4 c milk
- 2 tbsp lemon juice
- 1 lemon peel
- 1 c frozen raspberries
Instructions
- Mix dry ingredients in bowl, set aside. Using electric mixer, mix wet ingredients until completely combined, then fold in dry ingredients, followed with frozen raspberries, until just combined. Pour batter into parchment lined loaf pan.
- Bake cake for 45-55 minutes or until knife inserted comes out clean on preheated 350 F
