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- Yogurt, Sugar, Oil, and Eggs For this loaf, use 1 cup of plain yogurt. It adds moisture and a nice tang. Next, add ¾ cup of granulated sugar for sweetness. You will need ½ cup of vegetable oil to keep the loaf soft. Finally, include 3 large eggs to bind the mix. - Flavoring Elements: Lemon Zest, Juice, and Vanilla The zest of 1 large lemon gives a bright flavor. You will also need 1 tablespoon of lemon juice for a fresh kick. Add 1 teaspoon of vanilla extract for a warm note that balances the tartness. - Dry Ingredients: Flour, Baking Powder, Baking Soda, Salt Use 2 cups of all-purpose flour to create the loaf's structure. Add 1 ½ teaspoons of baking powder and ½ teaspoon of baking soda to help it rise. Lastly, include ½ teaspoon of salt to enhance the flavors. - Fresh Raspberries and Optional Powdered Sugar for Dusting Use 1 cup of fresh raspberries to add juicy bursts of flavor. If you want a sweet finish, you can dust the top with powdered sugar before serving. {{ingredient_image_1}} 1. Preheating the Oven and Preparing the Pan Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x5-inch loaf pan. You can grease it with butter and sprinkle a bit of flour inside. Alternatively, line it with parchment paper for easy removal. 2. Mixing Wet Ingredients: Yogurt and Other Components In a large mixing bowl, combine 1 cup of plain yogurt, ¾ cup of granulated sugar, and ½ cup of vegetable oil. Crack in 3 large eggs. Mix these ingredients until they are smooth and creamy. This mix is what gives the loaf its moist texture. 3. Combining Dry Ingredients and Folding Techniques In a separate bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This mix helps the loaf rise. Gradually fold the dry mixture into the wet mixture using a spatula. Be gentle; overmixing can make the loaf tough. The batter should be thick and smooth. 4. Final Batter Preparation and Pouring into the Pan Now, gently fold in 1 cup of fresh raspberries. If you want, save a few for the top. Pour the batter into your prepared loaf pan, using a spatula to smooth the top. If you reserved raspberries, sprinkle them on top for a lovely touch. 1. Setting the Temperature and Bake Duration Place the loaf in the preheated oven. Bake for about 50 to 60 minutes. This time will allow the loaf to rise and brown nicely. 2. Checking for Doneness with a Toothpick To check if the loaf is done, insert a toothpick into the center. If it comes out clean, your loaf is ready. If it has batter on it, give it a few more minutes. 3. Cooling Times and Steps for Transfer Once baked, let the loaf cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack. Let it cool completely before slicing. This cooling step helps keep the loaf moist and flavorful. - Avoiding Overmixing the Batter: Mixing too much can make your loaf dense. Mix until the dry and wet ingredients just come together. A few lumps are okay. This keeps the bread light and fluffy. - Utilizing Fresh vs. Frozen Raspberries: Fresh raspberries give a burst of flavor. They also look great in the loaf. If you use frozen raspberries, thaw them first and drain excess water. This helps avoid a soggy loaf. - Safety Precautions with Baking: Always use oven mitts when handling hot pans. Let the loaf cool before slicing. This prevents burns and keeps the loaf intact. - Creative Ways to Serve: Slice the loaf and place it on a nice platter. Arrange slices in a fan shape for a fun look. This makes serving easy and inviting. - Garnishing Suggestions with Fruits: Top the loaf with fresh raspberries and lemon slices. This adds color and freshness. It also makes the loaf look more appealing for your guests. - Pairing Ideas with Whipped Cream or Yogurt: Serve slices with a dollop of whipped cream or a side of yogurt. This adds creaminess and a nice touch to each bite. It complements the lemon and raspberry flavors perfectly. Pro Tips Use Room Temperature Ingredients: Allow your eggs and yogurt to sit at room temperature for about 30 minutes before mixing. This helps create a smoother batter and results in a lighter loaf. Don’t Overmix the Batter: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle when folding in the raspberries as well. Check for Doneness: Every oven is different, so start checking for doneness at the 50-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. Store Properly: To keep your loaf fresh, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months. {{image_2}} You can change up the flavors in your Lemon Raspberry Yogurt Loaf. Here are some fun ideas: - Introducing Other Fruits: Instead of raspberries, try blueberries or strawberries. Both fruits add a sweet and tart punch. They also keep the loaf moist and colorful. - Adding Nuts or Seeds for Crunch: Toss in some chopped nuts or seeds. Walnuts or sunflower seeds bring a nice crunch. They also add good fats and protein. - Substituting Yogurt Types or Sweeteners: You can switch yogurt types, too. Use Greek yogurt for a thicker loaf. For sweetness, consider honey or maple syrup. Both give a unique taste to your loaf. This recipe can fit many diets. Here are some easy swaps: - Gluten-Free Options Using Alternative Flours: If you need a gluten-free loaf, try almond flour or coconut flour. These flours work well and keep the loaf tasty. - Vegan Alternatives for Eggs and Dairy: To make the loaf vegan, replace eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. Use plant-based yogurt instead of dairy yogurt for a great vegan version. These variations let you enjoy the Lemon Raspberry Yogurt Loaf in many ways. You can customize it to fit your taste or diet. To keep your Lemon Raspberry Yogurt Loaf fresh, use proper storage methods. You can store it in an airtight container. A plastic wrap is another good option. These help keep moisture in and air out. For best results, place the loaf at room temperature. It stays fresh for up to three days this way. If you want to store it longer, refrigeration works too. In the fridge, the loaf lasts about a week. If your loaf loses its fresh taste, you can revive it. The best method is to slice the loaf and warm it in the oven. Preheat your oven to 350°F (175°C). Heat for about 10 minutes or until warm. For long-term storage, freezing is a great option. Slice the loaf before freezing for easy access. Wrap each slice tightly in plastic wrap. Then, place them in a freezer-safe bag. It can stay in the freezer for up to three months. When you're ready to eat it, just thaw overnight in the fridge. Enjoy it fresh again! Can I Use Greek Yogurt Instead? Yes, you can use Greek yogurt instead of plain yogurt. Greek yogurt adds a nice creaminess. It may make the loaf a bit denser, but it will still taste great. Just ensure you measure it the same way. How to Tell When the Loaf is Done Baking? Check the loaf with a toothpick. Insert it into the center, and if it comes out clean, the loaf is done. You can also look for a golden top. The bread should spring back when you gently press it. What Can I Substitute for Granulated Sugar? You can use brown sugar or coconut sugar as substitutes. Both add a different flavor but work well. If you prefer a no-calorie option, try a sugar substitute like stevia. Adjust the amount based on the product instructions. Can This Recipe Be Doubled? Yes, you can double this recipe. Just use two loaf pans or bake it in a larger pan. Keep an eye on the baking time, as it may change with a larger batch. How Long Does the Loaf Last Once Baked? The loaf stays fresh for about three days at room temperature. If you want it to last longer, store it in the fridge for up to a week. Can I Make Mini Loaves Instead of One Large Loaf? Absolutely! You can use mini loaf pans. Bake them for about 25-30 minutes. Just check with a toothpick to ensure they are done. Mini loaves are perfect for sharing or gifting! This blog covered a delicious raspberry yogurt loaf, detailing the key ingredients and steps. You learned how to mix wet and dry components and bake to perfection. I also shared tips for avoiding common mistakes and enhancing flavor. You can even customize the recipe to suit your taste. For storage, I provided methods to keep your loaf fresh. Remember, baking is fun and flexible. Enjoy making this treat and feel free to experiment with flavors!

Lemon Raspberry Yogurt Loaf

A delightful loaf cake infused with lemon and fresh raspberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup plain yogurt
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 large zest of lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup fresh raspberries
  • to taste powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easier removal.
  • In a large mixing bowl, combine the yogurt, granulated sugar, vegetable oil, and eggs. Mix until smooth and creamy.
  • Add in the lemon zest, lemon juice, and vanilla extract, stirring well to incorporate all wet ingredients.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
  • Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. The batter should be thick but smooth.
  • Gently fold in the raspberries, reserving a few for topping if desired.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If using, sprinkle the reserved raspberries on top for a decorative touch.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Optional: Once completely cooled, dust the top with powdered sugar for an elegant finish.

Notes

Optional: Dust with powdered sugar for an elegant finish.
Keyword cake, lemon, loaf, raspberry, yogurt