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Easy Raspberry Lemon Yogurt Loaf

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Course Breakfast, Dessert, Snack

Ingredients
  

  • 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 Teaspoon Raspberry Artisan Flavor (Amoretti) OPTIONAL
  • 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

Instructions
 

  • 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 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 powder them with powdered sugar to look extra pretty.