Raspberry-Lemon Loaf
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup low-fat lemon-flavored yogurt
- 1⁄4 cup vegetable oil (or canola oil)
- 1 large egg
- 2 large egg whites
- 1 teaspoon lemon zest, finely grated
- 1 cup fresh raspberry (frozen will also work)
directions
- Preheat oven to 350 degrees F. spray a 9x5 inch loaf pan with non-stick spray and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
- Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.
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Reviews
-
What a delicious flavor combo. I used Splenda for the sugar and made the lemon yogurt with the juice of 1 Meyer lemon and a cup of fat free plain yogurt. My texture is leaning toward rge heavy side bur that could very well be my own doing as I used 2 whole eggs in stead of i egg and two egg whites because I wouldn't have had a use for the remaining 2 yolks. This would be excellent with blueberries also. Thank you Nancy for another yummy recipe. :D
RECIPE SUBMITTED BY
DailyInspiration
United States