Moist Lemon Loaf Cake made with Greek yogurt and fresh raspberries for a bright citrus dessert.

Scale

1 1/2 Cups plain flour

2 Teaspoons baking powder

Pinch 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 tbsp flour

1. Preheat oven to 350 degrees F and line and grease an 8 x 4 inch loaf tin.

2. Sift together flour, baking powder and salt. Whisk in lemon zest.

3. Toss raspberries in one tablespoon flour.

4. Beat butter, add sugar and mix until fluffy.

5. Add eggs one at a time, then vanilla.

6. Alternate flour mixture and yogurt in three additions.

7. Fold in raspberries gently.

8. Bake 50–55 minutes until toothpick comes out clean.

9. Cool before slicing.

Store in airtight container for up to 3 days.

Do not thaw frozen raspberries before adding to batter.