Description
A moist and flavorful loaf cake with tangy lemon and sweet raspberries, perfect for gatherings or a delightful treat.
Ingredients
- 1 1/2 cups plain flour
- 2 teaspoons baking powder
- Pinch of 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 tablespoon flour (for tossing the raspberries)
Instructions
- Preheat your oven to 350 degrees F and line and grease the 8 x 4 inch loaf tin. Set aside.
- Sift together 1 1/2 cups plain flour, 2 teaspoons baking powder, and a pinch of salt in a bowl. Whisk in the lemon zest and set aside.
- Toss 1 cup of fresh raspberries in 1 tablespoon of flour and set aside.
- Beat 1/2 cup of butter on high speed for about 30 seconds.
- Add 1 cup of granulated white sugar and continue to beat for about 2-3 minutes until fluffy.
- Add the 3 eggs, one at a time, mixing well after each addition. Beat in 1 teaspoon of vanilla extract.
- Alternate adding the flour mixture and Greek yogurt to the butter mixture in three additions, starting with the flour mixture. Gently stir until just combined.
- Fold in the tossed raspberries.
- Pour the batter into the prepared loaf 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
For extra flavor, consider adding a pinch of cinnamon or nutmeg to the flour mixture. If desired, add a glaze made of powdered sugar and lemon juice after cooling.