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Raspberry-Lemon-Poppy Seed Loaf
Raspberry-Lemon-Poppy Seed Loaf
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Prep Time:
15 minutes
Total Time:
2 hours 15 minutes
Lemon loaf with raspberry swirl and crispy poppy seed topping.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 2 containers (5.5 oz each) Liberté® organic sweet cream yogurt
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • Grated peel of 1 lemon
  • 2 tablespoons poppy seed
  • 1 cup raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons lemon juice
Instructions:
  • Preheat oven to 350°F and generously coat a 9 x 5-inch loaf pan with baking spray.
  • Combine cake mix, yogurt, melted butter, eggs, lemon peel, and poppy seed in a large bowl. Mix with an electric mixer on low speed until just combined, then increase to medium speed and mix for 2 minutes. Set aside.
  • In a microwave-safe bowl, combine raspberries, sugar, and cornstarch. Use a fork to smash the berries until they are mostly broken down. Microwave the mixture uncovered on high for 30 seconds. Stir well and continue microwaving in 15-second intervals, stirring each time, until the mixture slightly thickens and bubbles (about 45 seconds). Set aside for later use.
  • Pour two-thirds of the batter into the pan and spread it evenly. Add the raspberry mixture on top and cover with the remaining batter.
  • Bake for approximately 1 hour until golden and a toothpick inserted in the center comes out clean. Let it cool on a rack for 1 hour before serving.
  • Mix the icing ingredients in a small bowl until you reach your desired consistency. Drizzle the icing over the cooled loaf before slicing.

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