- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1/2 Tablespoon fresh lemon juice
- 1 cup sugar
- 3 large eggs
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups fresh raspberries
- 1 cup powdered sugar
- 5 Tablespoons fresh lemon juice
Preheat oven to 350 degrees.
Spray bottom and sides of a loaf pan (or 4 mini loaf pans) with non-stick cooking spray.
For bread, Whisk together dry ingredients and set aside.
In your stand mixer combine all of the wet ingredients, slowly add the dry ingredients in, combining slowly.
When fully combined, gently fold in the raspberries.
Place in loaf pan(s) to bake.
Small loaves baked in about 35 minutes.
Large loaf will take about 50 minutes.
Use a toothpick test in center to see if bread is done.
For glaze: Whisk together powdered sugar and lemon juice.
Drizzle over warm bread.
Amount Per Serving: Calories: 3525 Total Fat: 131g Saturated Fat: 16g Trans Fat: 3g Unsaturated Fat: 108g Cholesterol: 572mg Sodium: 2563mg Carbohydrates: 543g Fiber: 19g Sugar: 363g Protein: 56g