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Raspberry-Lemon Loaf

1 34 cups all-purpose flour
12 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
12 teaspoon salt
1 cup low-fat lemon-flavored yogurt
14 cup vegetable oil (or canola oil)
1 large egg
2 large egg whites
1 teaspoon lemon zest, finely grated
1 cup fresh raspberry (frozen will also work)


Preheat oven to 350 degrees F. spray a 9x5 inch loaf pan with non-stick spray and set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

Source: www.food.com