Hi, Everyone! This Raspberry Lemon Loaf that I'm sharing with you today is one of my absolute favorite things to bake! It's super quick and easy to make, and has such great flavor from the lemon juice and zest, and the addition of the fresh raspberries! It's deliciously moist thanks to the yogurt that's used, and the syrup that's poured over the finished loaf! If you've never made this loaf before, you should really give it a try! Happy Baking, Everyone!
RASPBERRY LEMON LOAF
(Adapted from Ina Garten)
*Makes 1 loaf*YOU WILL NEED:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt (I used fat free)
1 cup sugar
Grated zest of one lemon
1/2 tsp vanilla extract
1/2 cup vegetable oil
6oz (about 1 1/2 cups) fresh raspberries
1/4 cup sugar
1/4 cup freshly squeezed lemon juice
DIRECTIONS:1. In your electric mixer bowl, sift together flour, baking powder and salt. In another, smaller bowl, whisk together yogurt, 1 cup of sugar, eggs, lemon zest and vanilla. With the mixer running, begin adding the wet ingredients to the dry, until you have a smooth mixture. Then, using a spatula, fold in oil.
2. Preheat your oven to 350deg F and line a loaf pan with parchment paper. Sprinkle your raspberries with about 1/2 tbs of all-purpose flour and toss gently, so they are all coated (this is so that they don't stick all together in the batter). Add them to the batter, make sure you stir them in very gently and carefully so they don't fall apart.
3. Pour the batter into your prepared loaf pan and bake for 50 - 60 minutes, until an inserted toothpick comes out clean. Let rest for 10 minutes.
4. While the loaf is resting, make your syrup. In a little pan, heat up 1/4 cup sugar and 1/4 cup lemon juice. Stir constantly, until the sugar has dissolved, just for a couple of minutes. Then, pour the syrup over the loaf and let it soak in, this will make it wonderfully flavorful and moist!
Happy Baking, Everyone!
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