Lemon Raspberry Swirl Loaf

Slowly building one tremendous arsenal of quick bread and muffin recipes over here! Adding another keeper to my rotation this weekend: Lemon Raspberry Swirl Loaf.

With summer in full swing, I figured a Lemon Loaf would be in keeping with the season! For those desiring a classic, I'll point you to my Lemon Poppy Loaf. But for a little extra fruity dose, I'd encourage you to swirl some raspberry jam into that tangy lemon batter!

This loaf is a one-bowl, no mixer required kinda recipe. No fuss; just the way I like it! Rather than butter, this recipe relies on a combination of a bit of oil and tangy yogurt to keep the bread delightfully tender and moist. And, I mean, since it's a yogurt cake, it's practically a health food, right?

Lemon Raspberry Swirl Loaf

Ingredients

· 3 eggs

· 1 cup sugar

· 1 cup whole-milk, plain yogurt

· ½ cup vegetable oil

· Zest of 3 lemons

· ¼ cup lemon juice

· 1 tsp vanilla extract

· ½ tsp almond extract

· 1 ½ cup flour

· 2 tsp baking powder

· ½ tsp salt

· 1/3 cup raspberry jam

Preheat oven to 350F.

Liberally grease a loaf pan.

In a large mixing bowl, vigorously whisk together the eggs and sugar. Once the sugar is dissolved, whisk in the yogurt, vegetable oil, lemon zest, lemon juice, and extracts.

Using a fine-mesh strainer, sift the flour, baking powder, and salt over the bowl. Whisk the flour mixture into the wet ingredients until just combined. Take care not to over mix otherwise your cake will be tough.

Pour half of the batter into the greased pan. Spread the batter evenly across the pan. Dot the top of the batter with about half of the raspberry jam using a teaspoon. Using a butter knife, swirl the jam into the batter. Top with the remaining batter. Smooth the surface of the batter. Again, dot the top of the batter with the remaining raspberry jam. Swirl the jam into the batter with a butter knife.

Bake for about 50 minutes pr until a toothpick inserted in the center comes out clean.

Allow to cool for about 10 minutes. Invert the cake out onto a plate or wire rack. Flip the cake right-side-up onto serving platter. Allow to cool completely before serving.

Serves 8

Gluten Free Friendly!

Substitute the flour for a GF flour blend. I recommend Better Batter of Cup4Cup for this recipe.