Raspberry Lemon Loaf

How to make Raspberry Lemon Loaf

1. 1Heat the oven to 175 °C. Line a 23 × 13 cm loaf pan with baking paper and spray it lightly with oil.
2. 2Beat the soft butter until smooth, about 30 seconds, then beat in the sugar. Add the eggs one at a time, mixing well after each.
3. 3Mix in the yogurt, lemon extract, half the lemon juice, the grated lemon zest and the vanilla on low speed.
4. 4Whisk most of the flour (keep a spoonful back), the baking powder and salt in another bowl and mix them in slowly, just until combined.
5. 5Toss the raspberries in the flour you kept back and fold them in gently, or the batter turns pink.
6. 6Bake 45 to 60 minutes, until a toothpick comes out clean; lay foil on top if the edges brown too fast. Cool completely on a rack.
7. 7For the frosting, beat the cream cheese 1 minute, then beat in the icing sugar and the rest of the lemon juice. Spread it over the loaf and slice.