Lemon Raspberry Yogurt Loaf
A bright, tender lemon loaf rippled with raspberries and finished with a light yogurt glaze.
- Prep
- 18 min
- Bake
- 48 min
- Total
- 1 hr 20 min
- Yield
- 1 loaf, 10 slices
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 82 g
Whole batch (10 servings, about 820 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · 9x5 inch (23x13cm) loaf pan, parchment lined
- 1
Heat the oven to 175°C / 350°F and line the loaf pan with parchment.
- 2
Rub the lemon zest into the allulose, then whisk in the eggs, 1/2 cup yogurt, oil and 2 tablespoons lemon juice.
- 3
Whisk the flours, baking powder and baking soda separately, then fold into the wet mixture just until combined.
- 4
Fold in three-quarters of the raspberries and spoon into the pan. Scatter the rest on top.
- 5
Bake 45-52 minutes, tenting loosely with foil if the top darkens early.
- 6
Cool fully, then stir the remaining yogurt, monk fruit and lemon juice into a thick glaze and drizzle over the loaf.
Doneness test
A skewer through the centre comes out clean, avoiding a raspberry pocket.
Cooling
Let the loaf cool completely before glazing so the yogurt topping stays thick and bright.
Smart substitutions
Greek yogurt for most of the oil
Adds moisture and protein with much less fat.
Texture: A plush, close crumb that slices best once cool.
Allulose instead of sugar
Keeps the loaf refined-sugar-free.
Texture: A softer crust that browns a little faster.
Pro baking tips
- Toss berries in flour so they stay suspended.
- Use only the yellow zest; white pith tastes bitter.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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