With Spring in full bloom I find myself wanting fresh flavors. Light delicate sweet cakes. This one fit perfectly! Not too tart, not too sweet, the raspberries just bursting with flavor…. wait, I gotta go make another because it went fast and I miss it already! Enjoy!

Lemon Raspberry Loaf Cake


  • 1 1/2 cup Better Batter
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 2 eggs
  • the juice and zest of one good sized lemon
  • 1/2 cup Chobani Greek Yogurt
  • 1 cup frozen or fresh raspberries

Preheat oven to 350F and grease a 9X5 loaf pan. In a medium bowl combine flour, baking powder and salt. Set aside. In a separate bowl cream the sugar and butter. Add in eggs one at a time. Follow with the lemon rind and juice. Mix in dry ingredients. When all the ingredients are mixed in, fold in greek yogurt and raspberries. Bake for 45 to 50 minutes or until toothpick comes out clean.

Amy Gillard is a Philadelphia Area Lifestyle Photographer and long time gluten free food lover. When other kids were watching Saturday morning cartoons, she was devouring every cooking show on tv. A diagnosis of Crohn’s Disease in 2010 led to her love of the Gluten Free lifestyle and a passion for healthy, homemade food the way Grandma would have made it. She and her husband also enjoy home brewing beer and gluten free ciders. You can see some of her photography at www.amygillardphotography.com