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Cranberry Lemon Yogurt Loaf

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 loaf

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 large lemon zest only
  • 1/2 large lemon juice only
  • 1/4 cup plain yogurt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 1/2 cup flour
  • 1 cup fresh cranberries

Instructions

  • In a large mixing bowl, cream sugar and butter until blended. Add one egg at a time, mixing between each addition.
  • Add yogurt, vanilla extract, lemon zest and juice. Blend until incorporated.
  • Add all dry ingredients, mix until fully combined and the batter is smooth.
  • In a large bowl, with 1 Tbsp of flour, lightly coat the washed and dried cranberries in flour. This method will prevent the berries from sinking to the bottom of the loaf during baking as the flour coating adds friction against the batter.
  • Gently fold the cranberries into the batter using a spatula.
  • In a greased loaf pan, pour batter into the pan.
  • Bake at 350 F for 50-60 minutes until toothpick insert comes out clean from the centre of the loaf.