Raspberry Lemon Loaf

Although I do not enjoy baking in general, I don’t mind throwing together a batch of muffins or a quick bread each week. It is always nice to have something on hand when friends stop by that you can offer them along with a cup of coffee. I love both berries and lemon anything, so when I was deciding on a flavor for this quick bread I decided to combine the two. This recipe uses yogurt for half the fat normally used, and the amount of sugar used is not too bad compared to many loaf recipes. Despite the fact that I dusted my berries with flour, they did sink to the bottom, but the loaf was delicious despite this fact. You could use any berry you prefer in this recipe. Although I usually prefer fresh to frozen, I was attempting to empty out my freezer before heading to Italy, so I used frozen ones. I also used white farro flour, but oat flour or even all-purpose would work fine. I like to top my loaves with a combination of citrus zest and sugar which gives the loaf a tasty, crumbly topping.

Why Healthy

  • Farro flour adds whole grain goodness to these traditional cookies including added fiber and protein. Farro flour is rich in vitamins B and E, fiber, and in magnesium.
  • Using fat free yogurt in place of half the butter retains moistness but reduces fat calories significantly.
  • Raspberries are high in dietary fiber and antioxidants.


Raspberry Lemon Loaf

Yield: Serves 8-10

Prep Time: 15 mins

Cook Time: 55 mins


2 Cups White Farro Flour
2/3 Cup Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Fat Free Yogurt
2 Large Eggs
4 Tablespoons Unsalted Butter, Melted
Grated Zest of 1 Lemon
1 Teaspoon Fiori di Sicilia Extract (Or 1/2 Teaspoon Lemon Extract & 1/2 Teaspoon Vanilla)
2 Cups Fresh Raspberries
1/4 Cup Sugar
1 Teaspoon Grated Lemon Zest


Preheat oven to 350 degrees F. and lightly grease a 1-pound loaf pan.
In one bowl, stir together the flour, sugar, baking powder and soda, and salt.
In a second bowl, whisk together the yogurt, eggs, butter, zest and extracts.
Pour the wet ingredients into the dry and use a wooden spoon to fold them together.
Fold in the raspberries, then pour the batter into the prepared pan.
In a small bowl, use your fingers to rub the lemon zest into the sugar, then sprinkle it over the loaf.
Bake the loaf until a cake tester inserted into the center comes out cleanly, about 55 to 60 minutes.
Cool 15 minutes, then turn the loaf out of the pan.
Cool to room temperature and enjoy!


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