Raspberry Lemon Loaf

• 1-3/4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 2 large egg whites, room temperature
• 1 cup lemon yogurt
• 1/4 cup canola oil
• 2 teaspoons grated lemon zest
• 1 cup fresh raspberries

1. In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries.
2. Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350u0b0 for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

flour, sugar, baking powder, baking soda, salt, egg, egg whites, lemon yogurt, canola oil, lemon zest, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-lemon-loaf/ (may not work)