We’re all booked in for camping next weekend. This will never do. ps I lost my sweet garage parking spot to the car hauler. Not impressed with brushing five inches of snow off the vehicle in the morning. With a brush, brush here and a swear word there…
It’s not exactly patio weather out there so I’m bringing some bright sunny flavors indoors with a raspberry lemon loaf. It’s full of lemon flavor and so moist! The burst of berries throughout really gives it a summery feel.
Aren’t quick breads the best? I can’t remember a time when I’ve gone to make one and not had every single ingredient in the cupboard. They’re pretty forgiving too. I used greek yogurt in mine but it can be substituted with normal yogurt or even sour cream. It’s easy like that! Thanks lemon loaf for being there in my time of wintery need!
- ½ cup vegetable oil
- 1 cup sugar
- 1 cup greek yogurt. I used 0% plain
- 3 eggs
- Zest of 1 lemon, reserve lemon for glaze
- 1 tbsp. lemon extract
- 1½ cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup frozen raspberries
- 2 tbsp lemon juice
- ¾ cups powdered sugar
- Preheat the oven to 350 degrees and lightly coat a 9x5 pan with cooking spray.
- In a large bowl whisk together the oil and sugar. Add the yogurt, eggs, lemon zest and extract.
- Slowly stir in the flour, baking powder and salt.
- Fold in the frozen raspberries and pour the batter into the prepared pan.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Let the loaf cool for at least an hour before turning it out onto a cooling rack.
- Once cooled, whisk together the lemon juice and powdered sugar. Pour it evenly over the top.
- Store in an airtight container.
Frozen raspberries are less delicate and won't fall apart when folding them in.