Home > Recipes > Lemon Raspberry Loaf

October 6, 2021 | Recipes

Lemon Raspberry Loaf


Servings: 1 slice (loaf makes 12 slices)

  • 1 ¾ cups flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup lemon yogurt
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 tsp grated lemon zest
  • 1 cup fresh or frozen raspberries


1. Preheat oven to 350°F. Spray a 9 x 5 inch loaf pan with cooking spray. Set aside.

2. In a large bowl combine sugar, baking powder, baking soda and salt. Set aside.

3. In a medium bowl, whisk together yogurt, oil, eggs and lemon zest. Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened. Gently fold in raspberries

4. Pour batter into prepared pan and bake for 50 minutes, or until a wooden pick inserted in centre of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely on a wire rack before slicing.

Nutrition Facts (per serving)

Calories: 175 kcals
Protein: 4g
Carbohydrate: 30 grams
Potassium: 174mg
Phosphorus: 118mg
Sodium: 129mg

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