Tangy Lemon Berry Loaf (Print-Friendly Version)
Tender loaf combining juicy raspberries with tangy lemon bits, enhanced by smooth yogurt and sweet vanilla notes.
# Ingredients You'll Need:
→ Dry Stuff
01 -
190 grams regular flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon baking soda
04 -
0.25 teaspoon salt
→ Wet Stuff
05 -
113 grams soft unsalted butter
06 -
200 grams white sugar
07 -
2 big eggs
08 -
Zest from 1 whole lemon, finely grated
09 -
2 tablespoons lemon juice, freshly squeezed
10 -
0.5 teaspoon vanilla
11 -
120 grams plain yogurt
→ Mix-ins and Toppings
12 -
125 grams raspberries, fresh, with extra for topping
13 -
Powdered sugar for sprinkling
# How to Make It:
01 -
Turn oven on to 175°C. Grease a 23 x 13 cm loaf tin with butter and dust with flour, then put it aside.
02 -
Grab a bowl and stir together your flour, baking powder, baking soda, and salt. Put it aside for now.
03 -
In your biggest bowl, beat the soft butter with sugar until it's light and fluffy, about 3-4 minutes works best.
04 -
Drop in eggs one by one, mixing after each one. Stir in the lemon bits, juice, and vanilla until they're just mixed in.
05 -
Switch between adding flour mix and yogurt to your butter mixture, starting and ending with the flour. Stir just enough to mix it all together. Don't overdo it!
06 -
Carefully fold the raspberries into your batter, trying not to break them up.
07 -
Pour all the batter into your ready tin and smooth the top. Bake for 50-60 minutes. It's done when you stick a toothpick in and it comes out clean.
08 -
Leave the bread in the tin for 10 minutes, then take it out and let it cool completely on a wire rack.
09 -
When it's totally cool, sprinkle powdered sugar on top and add some fresh raspberries if you want.
# Extra Information:
01 -
Place your slices on a nice plate with some extra raspberries and lemon slices to make it look pretty.