Raspberry Lemon Loaf

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 162.1
  • Total Fat: 5.2 g
  • Cholesterol: 17.7 mg
  • Sodium: 214.8 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Raspberry Lemon Loaf calories by ingredient
Submitted by:

Introduction

This is not my personal recipe but I've made it and it is delicious. Thanks to Carol Dodds of Aurora ON. This is not my personal recipe but I've made it and it is delicious. Thanks to Carol Dodds of Aurora ON.
Number of Servings: 12

Ingredients

    1 3/4 cup all purpose flour
    1/2 cup sugar
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 egg
    2 egg whites
    1 cup reduced fat lemon yogurt
    1/4 cup canola oil
    2 tsp grated lemon peel
    1 cup fresh raspberries (I've also used frozen - fold into batter in their frozen state)

Directions

In large bowl combine dry ingredients. In another bowl whisk egg, egg whites, yogurt, oil and lemon peel. Add to the dry ingredients until just moistened. Fold in raspberries.

Transfer to an 8x4x3 inch loaf pan coated with non-stick cooking spray. Bake in pre-heated 350 degrees F for 60-65 minutes or until toothpick in centre comes out clean. Cool for 10 minutes in pan before turning out onto wire rack to cool completely.

Makes 1 loaf, should serve 12 but the slices are modest.

Number of Servings: 12

Recipe submitted by SparkPeople user ANGRYCAKE.

Rate This Recipe