Lemon Raspberry Bread

  • Yield: 12 pieces

If using frozen raspberries, defrost before adding to batter. Blueberries can be substituted.


1/4cup margarine or butter, softened
2/3cup plus 1/2 cup sugar, divided
1large egg
2large egg whites
1tablespoon grated lemon rind
1/2teaspoon vanilla extract
2 1/4cups all-purpose flour
1teaspoon baking powder
1/2teaspoon baking soda
1-- (8-ounce) container nonfat lemon yogurt
1cup raspberries
1/2cup lemon juice


  1. Preheat oven to 350F.  Coat a 9x5x3-inch loaf pan with nonstick cooking spray.
  2. In a mixing bowl, cream the margarine and 2/3 cup sugar until light and fluffy.  Add the egg, egg whites, lemon rind, and vanilla; beat until well blended.  In another bowl, combine the flour, baking powder and baking soda.  Add the flour mixture alternately with the yogurt to the creamed mixture, beginning and ending with the flour mixture.  Stir in raspberries.  Pour the batter into the prepared loaf pan.
  3. Bake 55 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven; place on a wire rack.
  4. Combine the remaining 1/2 cup sugar and lemon juice in a saucepan; bring to a boil and cook 1 minute.  Remove from the heat.  Pierce top of bread several times with a fork or toothpick.  Pour sugar mixture over bread; cool in pan 10 minutes.  Remove from pan; cool completely on a wire rack.


Nutritional Info *per serving

  • Calories 228
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 18mg
  • Sodium 172mg
  • Carbohydrate 43g
  • Fiber 1g
  • Protein 5g