Lemon Raspberry Bread

A while back, my friend Michaela over at An Affair From The Heart posted this yummy Lemon Raspberry Bread on her blog.  I didn't even have to look at the recipe.  The picture was enough for me!  Mr. Devilish Dish loves anything with raspberries, so I knew this would be an all around winner at our house too.  Last week, a friend mentioned how much she loves Eggs Benedict and Little Devil commented, "The only Eggs Benedict I like is when my dad makes it.  He makes the best hollandaise sauce."  So I decided maybe Eggs Benedict should be on the menu.  It's really hard to get our family together around the table for breakfast.  Some people are sleeping in while others are headed to the golf course.  I figure there's nothing wrong with a little breakfast for dinner, so last night we had Eggs Benedict, and of course Michaela's Lemon Raspberry Bread.  The bread was sweet and super moist, and the perfect compliment to our "breakfast for dinner" meal.  It was pretty awesome this morning with a cup of coffee too!   

Sweet & Moist...
Perfect for breakfast or dinner.
Or an afternoon snack.
Or a midnight snack...

Lemon Raspberry Bread

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt (I used half ricotta cheese, half sour cream)
1/2 tablespoon fresh lemon juice
1 cup sugar
2 large eggs
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 1/2 cups fresh raspberries (I used frozen)

Glaze

1 cup powdered sugar
5 tablespoons fresh lemon juice

Preheat oven to 350 degrees F.  Grease bottom and sides of loaf pan (or 4 mini loaf pans.)  Combine dry ingredients and set aside.  Using stand mixer, combine the yogurt, lemon juice, sugar, eggs, lemon zest, vanilla and vegetable oil.  Slowly add the dry ingredients, combining slowly.  When the mixture is fully combined, gently fold in the raspberries.  Place batter in loaf pan to bake.  Small loaves will bake approximately 35 minutes, while large loaf pan will take about 50 minutes.  Use cake tester inserted in center of bread to check doneness.  Remove from oven.  Whisk together powdered sugar and lemon juice.  Drizzle over warm bread.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 50 minutes