Moist and delicious with bursts of fruity flavor this Raspberry Lemon Loaf Cake is the perfect addition to your mornings. This lemon cake is made with all HEALTHY ingredients and moderate in calories. REFINED SUGAR-FREE, packed with FRESH raspberries, it’s perfect Summer dessert.
The last couple of days I feel such an enormous desire to bake something for my family. I’m craving something sweet, fruity and super light to accompany my afternoon coffee. Since I’m not the type of person who likes complicated desserts – layered cakes with glaze and stuff – I decided to make a simple fruit cake. But fruit idea puzzled me because I didn’t have a clear vision what fruit to use.
I had Sour Cherry Chia Jam Cornbread on my mind but then my friend called me and tell me to come over to her house. She had freshly picked raspberries from her garden for me.
I jumped out in my car and drove to her home. And when she handed me a box full of FRESH pink delicious raspberries, I couldn’t wait to come home and start baking this delightful, tangy and sweet Raspberry Lemon Loaf Cake.
While the cake was still in oven, pleasant aroma started to spread throughout the apartment that drove husband and me mad. I kept peeping in the oven, and the view on the cake was pure perfection. When the cake was done, we could hardly wait for it to cool properly. Actually, we didn’t. We sliced it while was still warm. And oh God how GOOD it was!
Mosis, fragrant and sooo sweet with a touch of tangy fruity freshness from raspberries.
To make this Raspberry Lemon Loaf Cake, I used all HEALTHY wholesome ingredients – whole grain flour loaded with fibers and many nutrients, healthy coconut oil and all natural sweetener maple syrup.
Both lemon zest and freshly squeezed lemon juice gave this cake incredible aroma.
Of course, the main star of this cake are FRESH raspberries – loaded with nutrients and delightful taste. Not only that raspberries gave the cake very attractive look, but also they gave the tangy flavor that nicely balanced the sweetness of the cake.
This Raspberry Lemon Loaf Cake is really easy to make, and it’s moderate in calories containing only healthy fats and lots of fibers.
This cake is absolute summertime favorite in my house. I hope it will be in yours too.
Raspberry Lemon Cake
Low-calorie wholegrain Raspberry Lemon Cake made with all HEALTHY ingredients. It's fragrant and sweet with a touch of tangy fruity freshness.
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan salt
- 1 tablespoon lemon zest about 1 lemon
- 1/4 cup extra virgin coconut oil melted and cooled
- 2 large egg
- 2 teaspoon vanilla extract
- ½ cup pure maple syrup
- 4 tablespoon lemon juice about 1 lemon
- 1/2 cup Greek yogurt
- 1 cup fresh raspberries
Preheat the oven to 360F. Coat 9x5’’ loaf pan with coconut oil or nonstick cooking spray.
In a medium bowl, whisk together dry ingredients, flour, baking powder, baking soda, salt, and lemon zest.
In a separate bowl, whisk eggs. Add coconut oil, vanilla extract, syrup, and lemon juice.
Add dry ingredients in the mixture and stir well. Add Greek yogurt and continue stirring just until incorporated.
Pour mixture in baking pan. Place raspberries on top, gently pressing them in the mixture, but not too much.
Bake for 50 minutes (until a toothpick can be inserted and removed clean).
Remove from the oven and allow the cake to cool completely before serving.
As a measure I used UScup (240ml).
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