2 cups all-purpose flour
1 cup sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 tsp lemon zest, packed
1 5.3 oz container siggi’s 0% raspberry skyr
½ cup (1 stick) butter, melted and cooled
2 large eggs
2 Tbsp fresh lemon juice
1 tsp vanilla extract
1 cup raspberries
Preheat oven to 350* F. Butter and flour a loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
In a separate bowl, whisk together butter, siggi’s 0% raspberry skyr, eggs, vanilla extract, and lemon juice.
Make a well in the center of the dry ingredients and add the skyr mixture; stir until just combined. Fold in the raspberries.
Spoon the batter into the loaf pan and bake for 45-55 minutes, turning halfway, or until a toothpick or cake tester comes out clean.
Place loaf pan on a wire cooling rack for 30 minutes before removing the bread. Serve warm or at room temperature.