Lemon and Raspberry Yoghurt Loaf – adding yoghurt to cakes makes for a moist cake with a creamy taste. Adding yoghurt to recipes as become a staple in a lot of my baking for this reason and is perfect in this loaf recipe in particular with the lemon and raspberry flavours.

Ingredients

Loaf –

• 3g Sugar and Crumbs Raspberry Ripple Flavour Shot
• 120g Unsalted Softned Butter
• 2 Large Eggs
• 130g Plain Greek Yoghurt
• 1 Tbsp Fresh Lemon Juice and 2 Tbsps of Lemon Zest
• 200g Granulated or Caster Sugar
• 180g Plain Flour
• 1/4 Tsp Salt
• 1 Tsp Baking Powder
• 125g Fresh Raspberries

Glaze –

• 120g Sugar and Crumbs Raspberry Ripple or Lemon Zest Icing Sugar
• 1 Tbsp Lemon Juice ( Use more if needed )

Method:

• Preheat the oven to 160c and line or grease a loaf tin.
• To prepare the Lemon and Raspberry Yoghurt Loaf you need to start by beating the butter, sugar and Sugar and Crumbs Flavour Shot until creamy.
• Next add the eggs one at a time then the lemon juice and zest, beat slowly.
• Now add the Greek Yoghurt and stir this in ( its important that everything is mixed until combined rather than beaten too long, this will keep the sponge soft and moist. )
• In a separate bowl mix the flour, baking powder and salt. Start to add the mix to the bowl a little at a time and fold in until all is combined.
• Toss the raspberries in a little flour and shake of any excess. This will ensure the berries don’t stick together and sink.
• Fold them into the batter very gently.
• Spread the batter into the loaf tin. Bake for 60-65 mins until golden.
• Once baked take out of the tin and leave to cool for 1 hour.
• To make the glaze mix the icing sugar and juice together and spread over once cooled. Add fresh raspberries and dust with icing sugar before serving.

Keep in an airtight container and eat within 3 days. If freezing do this before adding the glaze and wrap tightly with cling film. Use within 1 month.

Alternatively replace the 200 caster sugar/granulated sugar for 200g Sugar and Crumbs Flavoured Icing Sugar.