Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1/2 cup plain yogurt (Greek yogurt or regular)
1/3 cup vegetable oil
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup fresh raspberries (or frozen, do not thaw)
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Directions:
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, yogurt, oil, lemon juice, lemon zest, and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the raspberries, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
Slice, serve, and enjoy!
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 250 kcal per slice | Servings: 10 slices
