Lemon Raspberry Loaf Cake Food

RASPBERRY LEMON LOAF CAKE

Steps:

• Preheat oven to 350F/180C and grease a 9X5 loaf pan.
• In a medium bowl combine flour, baking powder, and salt. Set aside.
• In a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it's nice and fluffy. Add in eggs one at a time. Mix in lemon rind and juice. Fold in the dry mixture. Then fold in Greek yogurt, then gently fold in raspberries.
• Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack for at least 30 minutes before starting glaze.
• While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, and lemon rind. Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.

RASPBERRY LEMON LOAF

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.