Enjoy with a glass of Babydoll Rosé
Ingredients:
1 1/12 cups flour
2 tsp baking powder
1/4 tsp salt
113g butter, softened
1 cup sugar
Lemon zest of 1 lemon
1 tbsp lemon juice
3 large eggs
1 1/2 tsp vanilla
1 cup Greek yogurt
1 cup raspberries
1 tbsp flour to coat
Method:
Preheat the oven to 180°C fan bake.
Line a 24 x 13 cm loaf tin with baking paper.
In a medium bowl sift together flour, baking powder and salt.
In a separate bowl, beat butter and sugar until creamy.
Pour in the lemon juice and zest then stir.
Add eggs one by one, and vanilla, then mix again.
Fold in half the dry ingredients, then half the Greek yogurt. Repeat again until just combined. Don’t overmix.
Gently fold flour coated raspberries into batter.
Pour into loaf tin and bake for 50-55 minutes until cooked through and skewer inserted comes out clean.
Tip: if your loaf is browning too quickly on the sides and the middle still needs to cook, place a piece of tin foil on the top which will prevent the sides from continuing to brown.
Serve with a dollop of Greek yogurt and enjoy!
