Description
A delightful blend of tart raspberries and zesty lemon, this Raspberry Lemon Loaf Cake captures the essence of summer afternoons and cherished family memories.
Ingredients
- 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 tbsp flour
Instructions
- Preheat your oven to 350 degrees F and line and grease the 8 x 4 inch loaf tin. Set aside.
- Sift together the flour, baking powder, and salt. Whisk in the lemon zest and set the mixture aside.
- Toss the raspberries in 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 until fluffy.
- Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
- In three additions, add the flour mixture and yogurt, starting with the flour mixture. Gently stir until just combined.
- Carefully fold in the tossed raspberries.
- Pour the batter into the prepared pan and bake for about 50 – 55 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes on a wire rack. Once cool, remove the cake from the pan and peel off the parchment paper. Leave it to cool completely on the wire rack.
Notes
Store the cake in an airtight container in a cool, dry place for up to 3 days. For longer storage, freeze slices tightly wrapped for up to 3 months.
