Tuesday, June 5, 2012

Raspberry Lemon Loaf

Hi, Everyone! This Raspberry Lemon Loaf that I'm sharing with you today is one of my absolute favorite things to bake! It's super quick and easy to make, and has such great flavor from the lemon juice and zest, and the addition of the fresh raspberries! It's deliciously moist thanks to the yogurt that's used, and the syrup that's poured over the finished loaf! If you've never made this loaf before, you should really give it a try! Happy Baking, Everyone!

RASPBERRY LEMON LOAF
(Adapted from Ina Garten)
*Makes 1 loaf*
YOU WILL NEED:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt (I used fat free)
1 cup sugar
3 eggs
Grated zest of one lemon
1/2 tsp vanilla extract
1/2 cup vegetable oil
6oz (about 1 1/2 cups) fresh raspberries

Syrup:
1/4 cup sugar
1/4 cup freshly squeezed lemon juice


DIRECTIONS:
1. In your electric mixer bowl, sift together flour, baking powder and salt. In another, smaller bowl, whisk together yogurt, 1 cup of sugar, eggs, lemon zest and vanilla. With the mixer running, begin adding the wet ingredients to the dry, until you have a smooth mixture. Then, using a spatula, fold in oil.

2. Preheat your oven to 350deg F and line a loaf pan with parchment paper. Sprinkle your raspberries with about 1/2 tbs of all-purpose flour and toss gently, so they are all coated (this is so that they don't stick all together in the batter). Add them to the batter, make sure you stir them in very gently and carefully so they don't fall apart.

3. Pour the batter into your prepared loaf pan and bake for 50 - 60 minutes, until an inserted toothpick comes out clean. Let rest for 10 minutes.

4. While the loaf is resting, make your syrup. In a little pan, heat up 1/4 cup sugar and 1/4 cup lemon juice. Stir constantly, until the sugar has dissolved, just for a couple of minutes. Then, pour the syrup over the loaf and let it soak in, this will make it wonderfully flavorful and moist!


Happy Baking, Everyone!
I will be linking to:

22 comments:

  1. What a gorgeous raspberry loaf! Great clicks.

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  2. What a delicious loaf - I love raspberries!!

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    1. Thank you so much! I love raspberries too, one of my favorites!

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  3. This looks yummy! I am always looking for recipes using fresh raspberries. I will definitely be trying this! Thanks

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    1. Glad you liked it! Thanks for stopping by!

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  4. Wow this does look so delicious! I'd never thought of lemon and raspberry as a good combo before but yesterday I tried a slice of lemon and raspberry cheesecake and it was amazing and then I saw this post on your blog! you're right - it looks sooo moist and delish I'm going to have to give it a try! I host a little challenge called the United Bakes of America where you have to bake something using an American ingredient, American recipe or a dish inspired by a specific state - I'd love to have you join in some of your fabulous baking with us sometime!

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    1. Thanks for the invite and the sweet comment! And thanks for stopping by my blog! :o)

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  5. I always love those sweet breads with the syrup. Yours looks really good and I bet it tastes even better. Looks like it would be perfect for snacks or breakfast too. Thanks for sharing your recipes with us each week at Your Cozy Home Party!

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    1. Thank you, it really was perfect for breakfast!

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  6. This looks so yummy. I love these loaves that incorporate yogurt into their recipes. Really adds a special taste and keeps the loaf moist.

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    1. Thanks! I love using yogurt too, it really does keep the loaf moist!

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  7. This looks so moist and sounds yummy!

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  8. This looks divine. I love the flavor of lemon and raspberry combination and your loaf looks so moist and decadent. Can't wait to give this a try.

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  9. do you use regular or greek yogurt?

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    1. I use regular, low-fat plain yogurt, but you could probably use Greek yogurt too!

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    2. I used lemon curd yoghurt in mine today and it tastes amazing!! will be blogging about it soon, it was such a hit!

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  10. Hello,
    I'm planning to make this tonight for a dinner party tomorrow night. Would you suggest pouring on the syrup tonight and letting it sit on the counter all night or making the syrup tomorrow and pouring it on right before eating.

    Thank you,
    Bretta

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