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One-Bowl Raspberry Lemon Cake

Raspberry Lemon Bread
1 hour to prepare serves 6-8
For the cake:
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
Zest of one lemon
3 tablespoons lemon juice
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plain greek yogurt
1/4 cup whole milk
1 1/2 cup raspberries
For the glaze:
1 cup powdered sugar
2 tablespoons whole milk
1 tablespoon lemon juice

Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
In a large mixing bowl, cream together the butter and white sugar with an electric mixer until fluffy. Add eggs, vanilla, lemon zest, and lemon juice, and continue mixing until just combined.
Next, add the flour, baking powder, and salt, and mix until combined.
Add milk and greek yogurt, and mix until combined. Gently fold in raspberries, taking care not to break them.
Pour batter into prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 45-55 minutes. (A few crumbs on the toothpick is fine, but wet batter shouldn’t cling to it.) Let cool on a wire rack while you prepare the glaze.
For the glaze:
In a small bowl, combine powdered sugar, milk, and lemon juice and whisk until smooth.
Once cake has cooled completely, drizzle glaze over the top. Slice and serve. Enjoy!
Note: You can use fresh or frozen raspberries, but if you use frozen, do not thaw them first.