RASPBERRY LEMON LOAF CAKE

 

This Raspberry Lemon Loaf Cake makes for a great

treat any day of the week!

It's a beautiful lemony loaf filled with ripe fresh raspberries. If you

love lemon and berry deserts you'll have to make this soon.

Chop up about 1 cup of fresh raspberries with a pink knife.

Perfect :)

In a small bowl, gently toss the raspberries in 

one tablespoon of flour.

Give the bowl a mix and set it aside.

Sift 1 1/2 cups of flour into a bowl.

Add to the flour 2 teaspoons of baking powder.

Then zest one lemon.

Give the bowl a mix and set it aside.

In a large bowl tumble 1/2 cup of butter at room temperature.

Add to the butter 1 cup of sugar.

With an electric mixer, beat the butter on high speed for about 30 seconds.

Add in 3 eggs, one at a time, mixing well

after each addition.

Last egg in :)

Pour in 1 teaspoon of vanilla extract and give the bowl a mix.

In three additions add the flour and 1 cup of Greek yogurt.

Gently stir until just combined.

Perfect :)

Gently stir in the raspberries a bit at a time.

All the raspberries are folded in.

Grease up an 8x4 inch loaf pan with butter.

Evenly spread the batter into the pan.

Bake the cake in a 350 degree oven for about 50-55 minutes or

until a toothpick inserted into the center comes out clean.

Lemon and Raspberries on top.

Now should I slice this cake with a Yellow knife or a Pink knife?

First The Yellow Knife...

Then A Slice With The Pink Knife :)

Enjoy!

P.S.

A simple sugar drizzle would be great too.

Blueberries, Raspberries and Blackberries would work as well.

Spread some cream cheese on top.

Enjoy with some Raspberry Jam on top.

Have it just the way it is!