Lemon Raspberry Yogurt Loaf Bites

What you need

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup plain Greek yogurt
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup melted butter
• Zest of one lemon
• 1 tablespoon lemon juice
• 1 cup fresh raspberries

The easy way

1. Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk the Greek yogurt, sugar, eggs, melted butter, lemon zest, and lemon juice until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the raspberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then lift out using the parchment paper and cool completely on a wire rack before slicing into 16 bites. Store leftovers in an airtight container in the refrigerator for up to four days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.