Ingredients
The following ingredients have 4 Servings
- 1 1/3 cup all-purpose flour (plus 1 tablespoon divided)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups fresh raspberries (rinsed, plus more for topping (optional))
- ½ cup granulated sugar
- ½ cup vanilla Greek yogurt
- ½ cup salted butter (melted)
- 2 tablespoons lemon juice (freshly squeezed (approx. 1 large lemon)
- 2 tablespoons lemon zest (approx. 1 large lemon)
- 2 large eggs (room temperature)
- 1 cup powdered sugar (or icing sugar)
- 4 tablespoons lemon juice (depending on desired thickness, more or les to taste)
Instruction
- Get out and measure your ingredients.
- Line an 9x5 loaf pan with parchment paper leaving the sides longer for a quicker way to remove the loaf later, and spray uncovered areas with non-stick spray (you can also spray the full pan with non-stick spray first, it will help keep the parchment tighter).
- Preheat the oven to 325 degrees F.
- In a small bowl whisk 1 1/3 cup flour, baking powder and baking soda. Set aside.
- In another small bowl combine rinsed raspberries and 1 tablespoon of flour.
- Gently fold until combined and set aside. If topping the loaf with raspberries, set aside an additional 10-12.
- On the lowest setting of a stand mixer, with the paddle attachment beat sugar, vanilla Greek yogurt, melted salted butter, lemon juice and zest until it is well mixed and looks like a custard.
- Add in both eggs and mix for about 60 seconds, still on low.
- With the mixer on the lowest setting, add in the dry ingredients for another 60 seconds.
- Until dough is formed.
- With a spatula, carefully add in your raspberries to evenly distribute.
- Gently fold until raspberries are totally incorporated.
- Pour the loaf mixture into the prepared pan.
- Bake for about 45 minutes, or until a toothpick comes out moist from the center, with a few crumbs or bits.
- Cool the loaf pan on a wire rack for 15 minutes. Next, remove the loaf from the pan to cool completely on top of the rack.
