Raspberry, lemon and yoghurt tea loaf recipe

• 250 g (8.8oz) plain flour
• 2 tsp baking powder
• 1 pinch salt
• 115 g (4.1oz) soft butter
• 225 g (7.9oz) caster sugar
• 1 large lemon, finely grated zest and juice
• 2 large free-range eggs
• 100 g (3.5oz) wholemilk natural yogurt
• 25 g (0.9oz) ground almonds
• 200 g (7.1oz) fresh raspberries
• 100 g (3.5oz) granulated sugar, plus extra for sprinkling

1. Preheat the oven to 180C/Gas 4.
2. Grease and line a 900g loaf tin with non-stick baking paper.
3. Sift together the flour, baking powder and salt.
4. Cream together the butter and caster sugar in a large mixing bowl for 5 minutes until pale and fluffy, then beat in the lemon zest.
5. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg.
6. Alternately fold in large spoonfuls of the remaining flour and the yoghurt until the mixture is smooth, then fold in the ground almonds.
7. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries.
8. Repeat twice more, ending with a layer of raspberries.
9. Bake for 4550 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 2025 minutes, until a skewer inserted into the middle of the cake comes away clean.
10. Remove the cake from the oven and leave it to cool for 5 minutes.
11. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for 5 minutes.
12. Carefully remove the cake from the tin and pop it on a wire rack to cool.
13. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar.
14. Serve cut into thick slices.

flour, baking powder, salt, butter, caster sugar, lemon, eggs, natural yogurt, ground almonds, fresh raspberries, sugar

Taken from www.lovefood.com/guide/recipes/23076/raspberry-lemon-and-yoghurt-tea-loaf-recipe (may not work)