This lemon raspberry loaf, while tasty, didn’t turn out at all like I wanted it to. It’s not quite as lemony as I hoped for, nor are the raspberries distributed evenly throughout the loaf. Fear not, lemon-raspberry fans: I have solutions for how to fix this.
The original recipe was written for lemon raspberry muffins, rather than a loaf, which might explain why this turned out differently than I’d hoped. I used an 8-inch loaf pan, but should have either used one larger or two smaller pans because the loaf rose quite a bit during baking. In addition to the pan sizes, the next time I make this, I’ll use 1 1/2 teaspoons of lemon extract in the batter, and I’ll either use regular lemon yogurt if I can find it, or I’ll thin out the Greek yogurt much, much more. I’ll also make a raspberry puree to fold into the batter, instead of just using whole raspberries.
For the loaf
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
- zest of 1 medium lemon
- 8 ounces lemon yogurt*
- 1 cup raspberries
For the streusel topping
- 1/3 cup sugar
- 1/4 cup flour
- 2 tablespoons cold butter, cut into small pieces
*If using Greek yogurt, I’d recommend about 6 ounces, thinned out with milk to equal 8 ounces total. Greek yogurt and regular yogurt will yield very different textures, as Greek yogurt is much thicker.
Preheat oven to 400 degrees. Lightly spray a loaf pan with baking spray; I used an 8-inch loaf pan but highly recommend either a 9-inch pan or two 8-inch pans for more even baking.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
In a large glass measuring cup, combine eggs, vegetable oil, lemon zest, and yogurt; mix well, then add all at once to the flour mixture. Stir until just combined; be careful not to over-mix. Fold in raspberries.
For streusel, combine flour and sugar. Cut in butter until the mixture looks like coarse crumbs.
Spoon batter into prepared loaf pan and cover with streusel topping.
Bake for 40-50 minutes, until top is golden and a cake tester comes out clean. Pay close attention to your topping; you may need to cover your loaf with foil to prevent it from over-browning.
Cool completely in the pan and store at room temperature.
2 thoughts on “Lemon Raspberry Loaf”
Mmm, this makes me want to bake tomorrow. Perhaps I should make lemon-raspberry-snowmageddon muffins!
Yes! Snowmageddon is the perfect time for baking.