Well, hello again, friends! I hope you had a happy Easter. We had a great, but very busy, Easter season. My husband & I were both involved in our church's Easter production. After four performances over the Easter weekend, we saw a larger attendance than ever before & many people who prayed the prayer of salvation.
It certainly was worth all the time & work!
~~~~~
The coming of Spring always introduces a desire for lighter, fruitier flavours in my baking & cooking.
Does it for you too?
Lemon is a huge flavour favourite for me. I love to mix it with other flavours as well.
I still have some frozen raspberries from last summer... we had LOTS since our next door neighbour didn't want any of the raspberries from her huge berry patch!
I'm trying to use those frozen fruits left over from last summer to make room for this year's crops.
This was a great recipe to do just that.
Raspberry Lemon Loaf
makes 1 loaf
1 3/4 cups all-purpose flour
1/2 cup white sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup lemon-flavoured yogurt (low fat works too, if you want to cut down on your calories!)
1/4 cup canola or vegetable oil
3 eggs
1 tsp grated lemon zest
1 cup fresh or frozen raspberries
Preheat oven to 350º. Spray loaf pan with non-stick spray & set aside.
In a large bowl, combine dry ingredients. Set aside.
In a medium bowl, whisk together yogurt, oil, eggs, & lemon zest. Add wet ingredients to flour mixture & stir just until moistened. Gently fold in raspberries.
Pour batter into prepared pan & bake for 50 minutes, or until a toothpick inserted in centre of loaf comes out clean. (If you used frozen berries, expect to have to bake it about 10 minutes longer, because the frozen berries make the batter cold.) Cool loaf in pan for 10 minutes. Remove from pan & let cool completely before slicing.
Happy
Spring!
Thanks for reading,
