A Slice of Heaven
Summer is here and that means fresh berries are plentiful! I love this time of year because of the various kinds of fruits and vegetables on sale. Raspberries have been readily available recently and to make use of them, I swirled them into a lemon cheesecake batter to create this Raspberry Lemon Cream Cheese Loaf.
With the nice burst of citrus notes and plump, ripe raspberries throughout, this was a nice treat for any summer day... Some folks may not be fond of baking in the summer, but I particularly enjoy incorporating the fresh berries available into so many baked goods. I will admit I get some of my help from my friends at Krusteaz, who always have some kind of delicious mix to whip up with ease.
For the Raspberry Lemon Cream Cheese Loaf, I used the Krusteaz Meyer Lemon Pound Cake Mix and added some cream cheese and fresh raspberries. You can also substitute this with other berries such as blueberries, blackberries or even strawberries! That said, it's a very versatile recipe where you can highlight whatever berry is in season!
Raspberry Lemon Cream Cheese Loaf
Prep Time 10 min Total Time 1 hr Servings 10-12
1 package Krusteaz Meyer Lemon Pound Cake Mix
3/4 cup water
10 tablespoons butter, melted 4 ounces cream cheese, softened
1/2 cup fresh raspberries, crushed
For the Glaze 1 1/2 teaspoons water
Heat oven to 350°F. Lightly grease 8 ½ x 4 ½ x 2 ½ -inch loaf pan. Prepare Krusteaz Meyer Lemon Pound Cake Mix as directed, adding 4 ounces softened cream cheese. Combine into a batter. Add 1/2 cup crushed fresh raspberries and swirl gently into the batter, being careful not to stir too much so that there are only pockets and slight streaks of raspberry. Bake in a loaf pan for 50-55 minutes. Cool 5 minutes; gently loosen and remove from pan. Transfer loaf to a cooling rack and allow to cool completely before drizzling with lemon glaze. Prepare the glaze mix (enclosed) and water, while gradually adding the water until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving.
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