Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake

Ingredients:

•     Loaf Cake
•     1 1/2 cup ap flour
•     1 1/2 tsp baking powder
•     1/2 tsp salt
•     1 1/2 cup sugar
•     1 1/2 sticks unsalted butter (3/4 cup)
•     2 eggs
•     3 tbsp fresh lemon juice
•     1 heaping tbsp lemon rind
•     1/2 cup Chobani Greek Yogurt
•     1 cup raspberries
•     Lemon Glaze
•     1 1/2 cup powdered sugar, sifted
•     3 tbsp lemon juice
•     1 tsp lemon rind

Instructions

1.     Loaf Cake
2.     Preheat oven to 350F and grease a 9X5 loaf pan.
3.     In a medium bowl combine flour, baking powder and salt. Set aside.
4.     In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in raspberries.
5.     Bake for 40-45 minutes or until toothpick comes out clean.
6.     Lemon Glaze
7.     While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake

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