Name: Raspberry and Yogurt Loaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 2/3 cup (150 ml) 0% or 2% plain yogurt, plus more for serving; 1 lemon, zest finely grated; 1 tbsp (15 ml) lemon juice; 1 3/4 cups (265 g) unbleached all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup (160 g) sugar; 2 eggs, at room temperature; 1 tsp (5 ml) vanilla; 1/2 cup (125 ml) vegetable oil; 2 cups (250 g) frozen or fresh raspberries, plus more for serving

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a measuring cup, combine the yogurt with the lemon zest and juice. Let sit for 5 minutes.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, whisk together the sugar, eggs and vanilla. Gradually whisk in the oil. Stir in the dry ingredients alternating with the yogurt mixture. Using a spatula, delicately fold in the raspberries. Spread the batter out in the prepared pan.
- Bake for 50 minutes or until a toothpick inserted in the centre of the loaf comes out clean. Let cool. Unmould and let cool completely on a wire rack, about 3 hours.
- On a work surface, slice the loaf. Serve with yogurt and fresh raspberries, if desired.

Raspberry and Yogurt Loaf

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Loaf Pan