Description
A delightful loaf cake combining tart lemon and sweet raspberries, perfect for any occasion.
Ingredients
- 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 Tablespoon flour (for tossing raspberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8 x 4 inch loaf tin with parchment paper, then set it aside.
- Sift together the plain flour, baking powder, and a pinch of salt in a medium bowl. Stir in the lemon zest, then set this mixture aside.
- Lightly toss the raspberries in one tablespoon of flour to coat them gently to help prevent them from sinking during baking.
- Beat the room temperature butter on high speed for about 30 seconds until creamy. Add the granulated sugar and continue to mix on high for 2 to 3 minutes until fluffy.
- Add the eggs one by one, mixing well after each addition. Blend in the vanilla extract next.
- Gradually mix in the flour mixture and Greek yogurt, alternating between the two, starting with the flour mixture. Stir gently until just combined to avoid overmixing.
- Fold the floured raspberries into the batter carefully, ensuring they’re evenly distributed.
- Pour the batter into the prepared loaf tin and bake for about 50 to 55 minutes. Check if it’s done by inserting a toothpick into the center — it should come out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Carefully peel off the parchment paper and let it cool completely.
Notes
For a gluten-free version, substitute the plain flour with a gluten-free all-purpose blend. Using fresh raspberries will provide the best flavor, but frozen raspberries can work as a substitute; just make sure to thaw and drain them well before use.