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.