Raspberry Lemon Loaf Cake
Ingredients:
Instructions
- Loaf Cake
- 1 1/2 cup ap flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup sugar
- 1 1/2 sticks unsalted butter (3/4 cup)
- 2 eggs
- 3 tbsp fresh lemon juice
- 1 heaping tbsp lemon rind
- 1/2 cup Chobani Greek Yogurt
- 1 cup raspberries
- Lemon Glaze
- 1 1/2 cup powdered sugar, sifted
- 3 tbsp lemon juice
- 1 tsp lemon rind
Instructions
- Loaf Cake
- Preheat oven to 350F and grease a 9X5 loaf pan.
- In a medium bowl combine flour, baking powder and salt. Set aside.
- In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in raspberries.
- Bake for 40-45 minutes or until toothpick comes out clean.
- Lemon Glaze
- While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake
