Description
A bright, zesty lemon loaf bursting with tart raspberries, perfect for breakfast, a sweet snack, or a fancy dessert.
Ingredients
Scale
- 2 cups Almond Flour
- 1/2 cup Coconut Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3 large Eggs
- 1/2 cup Honey
- 1/2 cup Greek Yogurt
- Zest from 2 Lemons
- 1/4 cup Lemon Juice
- 1 cup Raspberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a loaf pan with parchment paper or oil.
- Mix the almond flour, coconut flour, baking powder, and salt in a large bowl.
- Beat the eggs until frothy in another bowl, then add honey, Greek yogurt, lemon zest, and lemon juice.
- Combine the wet and dry mixtures gently until just combined.
- Fold in the raspberries carefully.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool the loaf in the pan for 10 minutes before transferring it to a wire rack.
Notes
For a vegan option, substitute eggs with flax eggs and honey with maple syrup. Serve slices with powdered sugar or lemon glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: gluten-free, lemon loaf, raspberry loaf, baking, dessert