Description
A delightful Raspberry Lemon Loaf Cake that fills your home with a warm, lemony scent. Perfect for leisurely mornings and gatherings with loved ones.
Ingredients
Scale
- 1 1/2 Cups plain flour
- 2 Teaspoons baking powder
- Pinch salt
- 1 Cup granulated white sugar
- 1 Cup Greek yogurt
- 3 eggs (at room temperature)
- Zest of one lemon
- 1 Teaspoon vanilla extract
- 1/2 Cup butter (at room temperature)
- 1 Cup fresh raspberries
- 1 Tablespoon flour (for tossing raspberries)
Instructions
- Preheat oven to 350°F and line and grease an 8 x 4 inch loaf tin. Set aside.
- Sift together the flour, baking powder and salt. Whisk in the lemon zest and set aside.
- Toss the raspberries with one tablespoon of flour and set aside.
- Beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
- Add the flour and yogurt in three additions, starting with the flour mixture. Gently stir until just combined. Gently fold in raspberries.
- Pour into prepared pan and bake for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool for about 10 minutes on a wire rack, then remove the cake from the pan and let it cool completely.
- Store the cake in an airtight container for up to 3 days.
Notes
If using very juicy raspberries, gently pat them dry on a paper towel to avoid too much bleed in the batter. For added flavor, consider a tablespoon of lemon juice or a touch of lavender.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: cake, loaf, raspberry, lemon, dessert, easy recipe, baking