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Raspberry, lemon and yogurt loaf

Raspberry, lemon and yogurt loaf

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Dessert, Finger food, Snacks
Favourite flavours: Cakes/baking

Raspberry, lemon and yogurt loaf
INGREDIENTS

1¼ cups self raising flour
½ cup wholemeal flour
3/4 cup brown sugar
½ teaspoon baking powder
½ teaspoon bicarbonate soda
½ teaspoon salt
1 cup yogurt
¼ cup vegetable oil
1 egg
2 egg whites
1 teaspoon grated lemon zest
1 cup fresh or frozen raspberries
METHOD

Preheat oven to 200°C/180°C (fan forced).

Grease a loaf tin with oil spray.

Combine flours, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together yogurt, oil, egg, egg whites, and lemon zest in a medium bowl. Add wet ingredients to flour mixture and stir until just combined. Gently fold in raspberries.
Spoon into prepared tin and bake for 50 minutes, or until a toothpick inserted in centre comes out clean.

Cool loaf in tin for 10 minutes then remove and let cool completely on a wire rack.

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