Lemon + raspberry = classic combination, am I right? So why not make it into a quickbread loaf? (Heck yes I will..) The only problem is that you need a great lemon loaf recipe to complement the raspberries perfectly.
I have no scientific backing for my statement, but I think that the acidity from the lemon juice makes the batter a little funky. The extract gives the perfect lemon flavor, and maintains a perfectly tender crumb.
The other secret to making this bread is to make sure you dust the raspberries slightly with flour to allow them to be better suspended in the batter and not just sink to the bottom.
1 ½ cups flour
¾ cup sugar
1 cup plain yogurt (full fat)
2 tablespoons lemon extract
½ cup vegetable oil
Zest of 1 lemon
3 large eggs
2 teaspoons baking powder
½ teaspoon salt
1 pint fresh raspberries, tossed with 1 tablespoon flour
- Step 1
Preheat oven to 350 degrees. Grease and flour a 8.5×4.5 inch loaf pan.
- Step 2
Combine yogurt, eggs, sugar, lemon extract, lemon zest, and oil in a large mixing bowl. Mix on medium speed until well-combined.
- Step 3
Combine dry ingredients- flour, baking powder, and salt, in a small bowl.
- Step 4
Gradually pour flour mixture into wet ingredients. Mix on low speed until just incorporated- there will be lumps.
- Step 5
Gently fold raspberries into the batter.
- Step 6
Pour batter into loaf pan.
- Step 7
Bake for about 60 minutes or until toothpick inserted into center comes out clean.
Serve garnished with fresh berries.
Also whipped cream or powdered sugar would be good accompaniments as well.