Lemon Raspberry Loaf
A delightful and moist loaf cake combining the zesty flavor of lemon with fresh raspberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 190 grams regular flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 113 grams soft unsalted butter
- 200 grams white sugar
- 2 big eggs
- Zest from 1 whole lemon, finely grated
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 teaspoon vanilla
- 120 grams plain yogurt
- 125 grams fresh raspberries, with extra for topping
- Powdered sugar for sprinkling
Instructions
- Preheat your oven to 175°C. Grease a 23 x 13 cm loaf tin with butter and dust with flour, then put it aside.
- Stir together the flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a large bowl, beat the soft butter with sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one by one, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla until just combined.
- Alternate adding the flour mixture and yogurt, starting and ending with flour, stirring just until mixed.
- Fold in the raspberries carefully.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, sprinkle with powdered sugar and add fresh raspberries for topping if desired.
Notes
Serve with whipped cream or vanilla ice cream for a decadent dessert. Store in an airtight container for up to 3 days or freeze for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Find it online: https://lunarecipez.com/lemon-raspberry-loaf/