Spring has well and truly sprung – the days are warmer, the evenings longer and gardens brighter. With all this freshness popping up around the place, it makes sense to begin baking with lighter, brighter flavours – like the undeniably delicious combo of lemon and raspberry.
That’s where this lemon and raspberry yoghurt loaf comes in. Not only is it deliciously light, moist and flavoursome, but it’s also super easy to whip up – you’ll have the batter ready and in the oven in less than 10 minutes. Seriously, you’re going to want to bookmark this recipe!
As well as being packed with freshly squeezed lemon juice, lemon zest and a smattering of raspberries, this loaf has one other special ingredient that helps make all these beautiful flavours shine – Chelsea Raw Sugar.
The beauty of Chelsea Raw Sugar is that it brings flavour and sweetness into your baking. Unlike white sugar, each granule of Chelsea Raw Sugar is coated in the sugar cane’s natural molasses, bringing a depth of flavour into your sweet treats. It tastes more similar to brown sugar than white sugar, but can be easily switched with white sugar in your baking – simple, huh?
Psst – want to be in to win a $50 Chelsea prize pack? Then scroll down to the bottom of this post and get your entry in!
While the loaf itself is light, moist and flavoursome, the icing is just as special! The loaf is iced with a layer of deliciously tart fresh lemon icing, before being finished with crushed freeze dried raspberries and a few candied lemon slices.
I definitely recommend giving candying your own lemons a try – it’s a lot of fun and much easier than you might think! Try candying your lemons in Chelsea Raw Sugar too; the distinctive colour helps keep the candied lemons looking rich and beautiful – and they taste amazing as well.
Loaf – adapted from Food Network
- 1 cup plain, unsweetened yoghurt
- 1 cup Chelsea Raw Sugar
- 3 eggs
- Zest of half a medium lemon (approx. 3 tsp)
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 ½ cups flour
- 2 tsp baking powder
- ¼ cup fresh lemon juice
- ½ cup canola oil
- ¾ cup raspberries, fresh or frozen
- Lemon wedges, evenly sliced (as many as you like!)
- 2 cups Chelsea Raw Sugar
- 1 ½ cups water
- ¼ cup fresh lemon juice
- 2 ½ cups icing sugar
- Handful freeze-dried raspberries, to garnish
- Preheat oven to 175 degrees Celsius. Grease and line a loaf pan with baking paper and set aside.
- Place yoghurt, Chelsea Raw Sugar, eggs, lemon zest and vanilla bean paste in a large bowl and whisk until well combined. Add flour and baking powder and whisk until well incorporated.
- Add lemon juice and gently stir until fully combined. Add canola oil and stir until well combined. Gently fold raspberries through mixture.
- Pour into prepared pan and bake for 40-45 minutes, or until a skewer comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
- Combine Chelsea Raw Sugar and water in a pan and warm over low heat until sugar is dissolved, stirring continuously.
- Bring to a simmer and add lemon slices in a single layer. Simmer lemons for 10-15 minutes, or until rinds are softened and centres appear slightly translucent.
- Remove from syrup, allowing excess to run off. Place in a single layer on a sheet of baking paper. Repeat until all your lemons have been used.
- Set lemon slices aside and allow to dry (they will be tacky when dry) – overnight at room temp is best. You can use as soon as slices are dry or store them in the fridge for 2-3 days.
- Combine lemon juice and icing sugar in a small bowl and whisk until well combined.
- Place baking paper under wire cooling rack. Spoon prepared icing over cooled loaf, spreading to the edges. Allow excess icing to drip off.
- Sprinkle crushed freeze-dried raspberries over iced loaf and finish with a few slices of candied lemon.
The lovely team at Chelsea have given me a fabulous Chelsea pack to give away to one lucky reader, loaded with Chelsea sugars and syrups – including Chelsea Raw Sugar, so you can make this delicious recipe at home!
To enter, simply use the gadget below to tell me what you would most like to try baking with Chelsea Raw Sugar and why. Check out the ‘recipes’ section of my blog, visit Chelsea’s website or search #chelseasugar if you need some inspiration.
This post was made possible with thanks to Chelsea Raw Sugar. All opinions are my own.
Entries close 11:59pm Sunday 15 November. The winner will be chosen at random and notified on Monday 16 November. Sorry – this giveaway is only open to New Zealand residents.