Raspberry Lemon Loaf
The ultimate comfort food, this Raspberry Lemon Loaf combines the tartness of fresh raspberries with zesty lemon for a refreshing treat. Perfect for any occasion, it's a deliciously easy recipe that you can whip up in no time. Enjoy a slice with your morning coffee or serve it at your next gathering!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Whisk
- Frying Pan
- Oven
Ingredients
- 1¾ cups all-purpose flour
- ½ cup granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup low-fat lemon yogurt
- ¼ cup vegetable or canola oil
- 1 large egg
- 2 large egg whites
- 1 teaspoon finely grated lemon zest
- 1 cup fresh raspberries (or frozen)
Instructions
- Start by preheating the oven to 350°F and spray a 9×5-inch loaf pan with non-stick spray. This step ensures your loaf doesn’t stick, making for easy removal once it’s baked.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mixture forms the base of your loaf.
- Take another bowl and whisk together the yogurt, oil, egg, egg whites, and lemon zest. Make sure it’s well blended; this mixture adds moisture and flavor.
- Carefully pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay!
- Now, fold in the fresh raspberries with a light hand to avoid breaking them too much. The aim is to keep the berries whole so they burst with flavor in each slice.
- Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula. It should be even; this helps it bake uniformly.
- Place the pan in your preheated oven and bake for about 50 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
- Once baked, allow the loaf to cool in the pan for 10 minutes. This resting period helps it set up a bit before transferring it.
- After 10 minutes, gently remove the loaf from the pan and let it cool completely on a wire rack. This step is crucial; cooling it fully helps maintain the loaf's texture.
Notes
- Tip: If the loaf begins to brown during baking, cover the loaf lightly with a piece of foil until finished. This will prevent it from darkening too much.