Recipe: Lemon Raspberry Cake Loaf

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Recipe: Lemon Raspberry Cake Loaf

By Rebecca Fending

Inspired by Lemon Blueberry Loaf with Lemon Glaze Recipe by Danielle of “Live Well Bake Often” 

As raspberry season begins in Florida, what better way to integrate fresh berries into your meals than with a moist treat to satisfy your sweet tooth? Whether you have a slice with your morning coffee, after dinner coffee or even just as a snack during the day, this loaf is a perfect pick-me-up. Add a bit of lemon juice and zest to the mix and you’ve got a summery pep in your step! Here’s how to make a Lemon Raspberry Cake Loaf: 

Ingredients for Lemon Raspberry Cake Loaf:

  • 2 cups flour 
  • 2 teaspoons baking powder 
  • Pinch of sea salt 
  • ½ cup coconut oil (or vegetable oil) 
  • 1 cup granulated sugar 
  • 1 cup plain Greek yogurt 
  • 2 eggs 
  • 1-2 tablespoons of lemon juice (depending on your taste) 
  • Zest of whole lemon 
  • 2 teaspoons vanilla extract 
  • 1 cup raspberries mixed with 2 teaspoons of flour 
  1. Heat oven to 350 degrees and grease your loaf pan with butter.  
  1. Grab a large bowl and whisk flour, baking powder and salt together. 
  1. In another large bowl, combine oil, sugar, sour cream, eggs, lemon juice, zest and vanilla. Gradually add dry mixture to wet until just combined. 
  1. In a small bowl, toss raspberries and two teaspoons flour. Fold raspberries into batter. 
  1. Pour batter into loaf pan and bake for one hour or until done. Start checking loaf around 45-minute mark. 
  1. Let cool slightly, serve and enjoy! 

*OPTIONAL: Make a glaze! One tablespoon milk, one teaspoon lemon zest and three tablespoons powdered sugar.  

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