- 1/2 Cup Room temperature butter (1 Stick)
- 1 Cup Granulated or pure cane sugar
- 2 Large Eggs
- Zest of 1 lemon (about a tablespoon)
- 1 Tablespoon Fresh lemon juice
- 2 Teaspoons Lemon extract
- 1/2 Cup Plain greek yogurt You can use sour cream
- 1/4 Teaspoon Salt
- 1 Teaspoon Baking powder
- 1 1/2 Cups All purpose flour
- 1 Cup Fresh raspberries tossed in flour
Lemon Glaze
- 1 Cup Powdered Sugar
- 1 Tablespoon Fresh lemon juice
- 1 Teaspoon Lemon extract
- 1/2-1 Teaspoon Milk
Preheat oven to 350°Prepare a loaf pan with non-stick spray or my favorite, parchment paper cut to size. Cream together butter and sugar. Add eggs, one at a time, and then lemon juice and extracts. Stir in greek yogurt. Mix together salt, baking powder, and flour. Add a little at a time until wet and dry mix is all incorporated. Toss raspberries in some flour to lightly coat them. VERY GENTLY fold into batter but turning with a wooden spoon or spatula. Add batter to prepared loaf pan. Bake at 350° for 60-65 minutes.The loaf should be golden on top, and toothpick should test clean. Remove the loaf from the pan but allow it to full cool for 1 hour before slicing into it (I KNOW, IT'S HARD BUT WORTH IT!)Top with glaze (once cooled) before serving. I like to add fresh raspberries for garnish and lightly dust them with powdered sugar to look extra pretty.
