MIXED BERRY GREEK YOGURT CAKE
Makes 2 loaf pans.
Moist, fluffy and extra delicious loaf cake loaded with fresh fruits!!!
*500 g / 17.6 oz all purpose flour
*2 tsp. baking powder
*¼ tsp. salt
*2 cups sugar
*1 cup sunflower oil
*1 1/2 cups Greek yogurt
*2 tsp. grated lemon zest
*2 tsp. vanilla extract
*1 1/3 cup butter, at room temperature
*2 cups cherries, blueberries, raspberries.
Move an oven rack to the middle position and preheat oven to 350°F. Line two loaf pans with parchment paper and coat with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together oil, sugar, yogurt, eggs, zest, and vanilla.
Add the dry ingredients in 3 batches, whisking to incorporate after each addition.
Fold in the 2/3 of berries and stir until just incorporated.
Pour the batter into the prepared pans, top with the remaining berries and bake for 1 hour.
Remove from the oven and cool in the pan for 10 minutes.
Using a sharp knife, slice around the inside of the loaf pans to loosen the cake and flip out onto a wire rack set over a baking sheet.
Cool the cake completely.