Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan.
- Whisk together the gluten-free flour, baking powder, baking soda, and salt in a bowl.
- Beat the coconut sugar and butter until creamy in a separate bowl. Add the eggs, vanilla, yogurt, lemon juice, and zest, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the raspberries gently.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Best enjoyed with whipped cream or honey. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: gluten-free, raspberry, lemon, loaf, dessert