Lemon, raspberry & yogurt bread

Lemon, raspberry & yogurt bread
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For Christmas, fellow-chef, Ricardo, and Brigitte (his wife) sent me a gift box that included a loaf pan, and I really like it. It’s simple, non-stick, and the perfect size. Thank you, my friend (frankly, I don’t know Ricardo personally, but I tell myself he’s my buddy).

This cake is the perfect combination of dessert, snack, breakfast, and incentive for Alex to obey my orders (haha!). I serve it with ice cream, but you could also add fruit, yogurt, or sorbet.

It’s great for two people to make for fun on a Sunday, and is easily inhaled in eight seconds—but it’s better when slowly savoured.

  • ServesServes 6–8
  • Prep time15 min
  • Cook time45 min
  • Timeout-
  • FreezingFreezes well



  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 3/4 cup vanilla Greek yogurt
  • 6 oz (1 pint) fresh raspberries


  1. Preheat the oven to 350˚F. Line a loaf pan with parchment paper. Set aside.
  2. In a bowl, mix together the flour, baking soda, and salt. Set aside.
  3. In another bowl, combine the lemon zest and juice with the sugar.
  4. Add the eggs one at a time, whisking between each egg. Add the oil and the yogurt.
  5. Add the flour, mix well, and gently add the raspberries, stirring minimally.
  6. Pour into the loaf pan and bake for 45 minutes or until the centre is cooked. 
Recipe published on August 19, 2018