Table of Contents
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil until smooth. Sift in 1 ½ cups of flour, baking powder and salt, then whisk to combine. In a small bowl toss raspberries with remaining 1 teaspoon of flour until coated, then fold into batter, being sure not to overmix and smash the raspberries.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil until smooth. Sift in 1 ½ cups of flour, baking powder and salt, then whisk to combine.
Put 2tbsp of the flour in a bowl to toss with the raspberries later. Mix the remaining flour and baking powder together and fold this into the batter, alternating with spoonfuls of the yogurt. Toss the raspberries in the reserved flour. Put a third of the batter into the loaf tin and add half the raspberries, spreading them out evenly.
Toss the raspberries in a separate bowl with two tablespoons of the flour. Mix the remaining flour in another bowl with the baking powder. Add the flour mix to the egg batter, a few tablespoons at a time, alternating with the yogurt, until everything is incorporated and you have a smooth but thick batter.
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