This Raspberry Lemon Loaf Cake would make a great treat any day of the week. It’s a beautiful lemony loaf filled with ripe fresh raspberries. Make it soon!
Notes Check the cake at the halfway point. If it is browning too quickly, place a piece of foil over the top for the remaining baking time. You may use frozen raspberries instead of fresh. IMPORTANT, if using frozen raspberries, put them into the batter frozen NOT thawed out. We are only using lemon zest for this recipe, which gives it a hint of lemon flavour. If you want MORE LEMON FLAVOUR, add one tablespoon of fresh lemon juice. Add this when you add the Greek yogurt.
Find it online: https://www.delicetreats.com/raspberry-lemon-loaf-cake/