Vegetable oil cooking spray

2 cups all-purpose flour

2/3 cup plus 1 tablespoon sugar, divided

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup fat-free lemon yogurt

2 large eggs, lightly beaten

4 tablespoons unsalted butter, melted and slightly cooled

Grated zest of one lemon (tip: I recently discovered that it's much easier to zest organic lemons. The skin is less bumpy, and as an added bonus you're not ingesting pesticides!) 

1 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 cups raspberries (I used frozen, but feel free to use fresh) 

Preheat your oven to 350 degrees. Generously spray your loaf pan with cooking spray and set aside. In a large bowl, combine flour, 2/3 cup sugar, baking powder, baking soda, and salt. In a medium bowl, combine yogurt, eggs, melted butter, lemon zest, vanilla extract, and lemon extract. Stir together to thoroughly combine. Pour yogurt mixture into flour mixture, and stir to combine. Don't over-mix or the bread will be tough. I didn't even use my mixer for this recipe - just a spoon! In a separate bowl, toss raspberries with the reserved 1 tablespoon of sugar. Gently fold raspberries into the batter. Scrape batter evenly into the loaf pan, and bake for 60-65 minutes, or until the top springs back when you gently touch it. 

Printed from A Bitchin' Kitchen
Recipe adapted from Eat Yourself Skinny