Raspberry-Lemon Loaf

READY IN: 1hr 5mins
Recipe by DailyInspiration

A nice low-fat version - 170 cal., 5.5 grams fat, sugar 8.91, carbs 26.4 grams per 1/12 of the loaf.

Top Review by Annacia

What a delicious flavor combo. I used Splenda for the sugar and made the lemon yogurt with the juice of 1 Meyer lemon and a cup of fat free plain yogurt. My texture is leaning toward rge heavy side bur that could very well be my own doing as I used 2 whole eggs in stead of i egg and two egg whites because I wouldn't have had a use for the remaining 2 yolks. This would be excellent with blueberries also. Thank you Nancy for another yummy recipe. :D

Ingredients Nutrition


  1. Preheat oven to 350 degrees F. spray a 9x5 inch loaf pan with non-stick spray and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. 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.

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