Ingredients
1-3/4 cups all-purpose flour1/2 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 large egg, room temperature2 large egg whites, room temperature1 cup lemon yogurt1/4 cup canola oil2 teaspoons grated lemon zest1 cup fresh raspberries
Preparation
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.
Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° 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.
