Ingredients
- Wet Ingredients:
- 125g (8 tbsp or 1 US stick) unsalted butter, melted
- ¾ cup caster sugar (or superfine sugar)
- 1 cup plain yogurt, room temperature (full fat recommended)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- Dry Ingredients:
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher or cooking salt
- Add-ins:
- 1½ cups raspberries (fresh or frozen, not thawed)
- 2 tsp flour (for tossing raspberries)
- ½ cup white chocolate chips
- 6–8 raspberries (optional, for decoration)
- Glaze:
- 1 cup powdered sugar, sifted
- ½ tsp vanilla extract
- 6 tsp milk (full fat preferred)
- Pinch of salt
Instructions
- Preheat oven to 190°C/375°F (170°C fan). Grease and line a 22 x 12 cm (8.7 x 4.7 inch) loaf pan with parchment paper.
- Toss raspberries with 2 tsp flour. If using frozen, return to freezer until ready to use.
- In a large bowl, whisk melted butter and sugar. Add yogurt, eggs, vanilla, and lemon zest. Whisk until combined.
- Sprinkle dry ingredients (flour, baking powder, baking soda, salt) over wet mixture and fold in with a spatula until just combined. Do not overmix.
- Gently fold in white chocolate chips and raspberries (including any residual flour from the bowl).
- Scrape batter into prepared loaf pan and level the surface. Press extra raspberries on top, if using.
- Bake for 40 minutes, then loosely cover with foil and bake another 35 minutes (40 if using frozen raspberries). A skewer inserted should come out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely before glazing.
- For the Glaze: In a bowl, whisk together powdered sugar, vanilla, milk, and a pinch of salt until smooth. Drizzle over cooled loaf. Let rest 20 minutes for glaze to set before slicing.
Notes
- Do not thaw frozen raspberries; they will bleed into the batter. Keep them frozen until mixing in.
- Don’t overmix the batter — lumps are okay. Overmixing leads to a tough loaf.
- Loaf stays fresh for up to 5 days in the fridge. Bring to room temp before serving.
- Full-fat yogurt is best for moisture and texture. Sour cream is a suitable substitute.
- Start checking earlier if using a different loaf pan size or material.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sweet Baking
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
