Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs (room temperature)
- 1 cup plain yogurt (or Greek yogurt)
- 1/2 cup vegetable oil (or melted butter)
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup lemon juice (freshly squeezed)
- 1 cup raspberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (optional for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat eggs with sugar, then add oil, yogurt, lemon zest, lemon juice, and vanilla.
- Fold wet ingredients into dry until just combined; avoid overmixing.
- Toss raspberries with a tablespoon of flour and fold into batter gently.
- Bake 45-55 minutes until a toothpick inserted into the center comes out clean.
- Cool 10 minutes in pan, then transfer to a rack. Drizzle glaze if desired.
- Prep Time: 15
- Cook Time: 50
Nutrition
- Calories: 310
- Fat: 14 g
- Carbohydrates: 42 g
- Protein: 6 g