RASPBERRY YOGHURT LOAF
½ cup butter
1 cups sugar
1 ¼ cups wholemeal SR flour
½ cup plain yoghurt
1 tsp. vanilla
Grated zest of 1 lemon
1 cups frozen or fresh raspberries
Combine grated zest, vanilla extract and yoghurt
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
Add dry and wet ingredients alternately to mixture until uniformly incorporated do not overmix.
Gently fold in raspberries as not to squash them.
Grease and flour a loaf pans. Pour batter into pan. Bake in a preheated 180 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are as cupcakes). The cake is done when a toothpick or skewer inserted in the centre comes out clean.
Optional – combine lemon juice and ½ cup icing sugar to make a glaze and drizzle over cake when cooled