Raspberry Lemon Loaf Cake






Raspberry Lemon Loaf Cake

Ingredients:
  •     Loaf Cake
  •     1 1/2 cup ap flour
  •     1 1/2
tsp baking powder
  •     1/2 tsp salt
  •     1 1/2 cup sugar
  •     1 1/2 sticks unsalted butter (3/4 cup)
  •     2 eggs
  •     3 tbsp fresh lemon juice
  •     1 heaping tbsp lemon rind
  •     1/2 cup Chobani Greek Yogurt
  •     1 cup raspberries
  •     Lemon Glaze
  •     1 1/2 cup powdered sugar, sifted
  •     3 tbsp lemon juice
  •     1 tsp lemon rind

  • Instructions
    1.     Loaf Cake
    2.     Preheat oven to 350F and grease a 9X5 loaf pan.
    3.     In a medium bowl combine flour, baking powder and salt. Set aside.
    4.     In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in raspberries.
    5.     Bake for 40-45 minutes or until toothpick comes out clean.
    6.     Lemon Glaze
    7.     While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake

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