Description
Indulge in a slice of this Raspberry Lemon Loaf Cake, a delightful treat bursting with the vibrant flavors of fresh raspberries and zesty lemons. This moist loaf is perfect for any occasion, whether enjoyed at breakfast, brunch, or as a sweet dessert. With its beautiful colors and refreshing taste, it’s sure to be a crowd-pleaser. The combination of Greek yogurt and butter ensures every bite is rich and tender, making it an irresistible addition to your recipe repertoire.
Ingredients
Scale
- 1 1/2 cups plain flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 3 eggs (room temperature)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 cup butter (room temperature)
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F and grease an 8 x 4 inch loaf tin.
- In a bowl, sift together flour, baking powder, and salt; whisk in lemon zest.
- Toss the raspberries with one tablespoon of flour in a separate bowl.
- Cream butter and sugar until fluffy; add eggs one at a time, mixing well.
- Gradually mix in the flour mixture and Greek yogurt until just combined; fold in floured raspberries.
- Pour batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg