Raspberry-Lemon-Poppy Seed Loaf
Cindy Ensley
Updated Dec 28, 2016
A fresh raspberry swirl and crunchy poppy seed add zest to this classic lemon loaf.
Raspberry-Lemon-Poppy Seed Loaf
- Prep Time 15 min
- Total 2 hr 15 min
- Servings 12
- Ingredients 11
Ingredients
Loaf
- 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
Icing
- 1/2 cup powdered sugar
- 2 to 3 teaspoons lemon juice
Instructions
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Step1Heat oven to 350°F. Spray 9 x 5-inch loaf pan with baking spray.
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Step2In large bowl, beat cake mix, yogurt, melted butter, eggs, lemon peel and poppy seed with electric mixer on low speed until just combined, then on medium speed for 2 minutes. Set aside.
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Step3Place raspberries, granulated sugar and cornstarch in microwavable bowl. Smash berries with fork until mostly broken down. Microwave uncovered on high 30 seconds; stir and microwave in 15-second increments, stirring between each, until mixture has thickened slightly and mixture bubbles (about 45 seconds). Set aside.
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Step4Scrape two-thirds of the batter into pan; spread smooth. Spread raspberry mixture over top; spread with remaining batter.
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Step5Bake about 1 hour or until golden and toothpick inserted in center comes out clean. Remove to cool on rack 1 hour.
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Step6In small bowl, stir icing ingredients to desired consistency. Drizzle over cooled loaf before slicing.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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