Raspberry-lemon Loaf

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup low-fat lemon-flavored yogurt
• 1/4 cup vegetable oil (or canola oil)
• 1 large egg
• 2 large egg whites
• 1 teaspoon lemon zest, finely grated
• 1 cup fresh raspberry (frozen will also work)

Recipe

• 1 preheat oven to 350 degrees f. spray a 9x5 inch loaf pan with non-stick spray and set aside.
• 2 in a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. set aside.
• 3 in a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. add wet ingredients to flour mixture and stir just until moistened. gently fold in raspberries.
• 4 pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. cool loaf in pan for 10 minutes. remove from pan and let cool completely before slicing.