Description
A delightful loaf that perfectly balances tangy lemon and sweet raspberries, ideal for breakfast or as a light dessert.
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 large 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 the oven to 175°C (350°F). Grease a 23 x 13 cm loaf tin with butter and dust with flour.
- In a bowl, mix the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter with sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla until just incorporated.
- Alternate adding the flour mixture and yogurt into the butter mixture, starting and ending with flour. Mix until just combined.
- Gently fold in the fresh raspberries. Pour batter into the prepared loaf tin and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Once cool, sprinkle with powdered sugar and top with extra raspberries.
Notes
Use room temperature ingredients for best results. Don’t overmix the batter.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg