Lemon-Raspberry Yogurt Loaf

This loaf tastes like summer. It's fluffy, sweet and zesty. This loaf pairs well with a coffee or tea for for breakfast, with ice cream as a dessert, or with a tall glass of lemonade on a picnic. It is also perfectly delicious by itself. The ingredients are fresh and the recipe is easy to follow.

Pro tips:

1. If you don't have fresh raspberries, use frozen ones. Follow the recipe same, and add in your frozen raspberries where it says to add in fresh raspberries. Make sure your raspberries stay frozen until you fold them in, or else they will bleed into the batter.

2. Make sure your butter and eggs are at room temperature before you start to bake.

Substitutions: If you don't have Greek yogurt, you can use sour cream instead (use the same amount). As always, you can use flour and sugar substitutes.

Ingredients

Loaf

• 1/2 cups flour

• 1 1/3 cups granulated sugar

• 3/4 cups butter (salted or unsalted)

• 2 eggs

• 1/2 cup Greek yogurt

• 1 1/2 tsp. baking powder

• 1 cup raspberries

• 3-4 tbsp. lemon juice (the juice of about 1-3 lemons)

• 1 tbsp. lemon zest

• A dash of salt (about a 1/2 tbsp.)

Lemon Glaze

• 1 to 1 1/2 cups icing/confectioners sugar

• 1 tbsp. lemon juice

• 1 tsp. milk

Requires

• A loaf pan

• 2 mixing bowls

• An electric mixer

• A whisk

Directions

1. Preheat oven to 375 degrees F. Line a loaf pan with parchment paper, leaving extra on the hanging off the long ends (this will help you lift your loaf out of the pan when it's finished).

2. In a mixing bowl, combine salt, baking powder and flour. Set aside.

3. In a separate mixing bowl, combine sugar and butter. Mix with an electric mixer for up to 5 minutes, until fluffy. Then, add in eggs, one at a time and continue to mix, followed by the lemon juice and zest. Fold in the dry ingredients mixture.

4. Slowly fold in the Greek yogurt, followed by the raspberries. Do not over mix.

5. Carefully pour into the loaf pan and bake for about 1 hour. The loaf should pass the toothpick test when done. If your loaf is taking longer to cook, and you're worried about the top burning, loosely place some aluminum foil on top of it.

6. Let cool for at least 35 minutes.

7. To make the glaze, whisk together sugar, milk and lemon juice. Adjust sugar and liquid ingredients as needed to attain desired texture. Drizzle over cooled loaf.

8. Enjoy!

Storing Instructions

Store in an airtight container in the fridge or freezer.