Thursday, 15 December 2016
Lemon Loaf with Raspberries
RASPBERRY LEMON LOAF
Serves: 1 loaf
½ cup vegetable oil
2/3 cup sugar
1 cup greek yogurt. I used 0% plain
Zest of 1 lemon, reserve lemon for glaze
1½ cups all purpose flour
2 tsp baking powder
¼ tsp salt
1 cup frozen raspberries
For the glaze
2 tbsp lemon juice
¾ cups powdered sugar
Preheat the oven to 350 degrees and lightly coat a 9x5 pan with cooking spray.
In a large bowl whisk together the oil and sugar. Add the yogurt, eggs, lemon zest and extract.
Slowly stir in the flour, baking powder and salt.
Fold in the frozen raspberries and pour the batter into the prepared pan.
Bake for 50-55 minutes or until a toothpick comes out clean.
Let the loaf cool for at least an hour before turning it out onto a cooling rack.
Once cooled, whisk together the lemon juice and powdered sugar. Pour it evenly over the top.
Store in an airtight container.
I like to tent the loaf pan with foil during the last 15-20 minutes of baking so it doesn't get too brown. I missed about 10 minutes on this one - hence the dark edges. Still good!
Frozen raspberries are less delicate and won't fall apart when folding them in.