RASPBERRY LEMON YOGURT CAKE
Moist, Light, Fluffy and Extra Tasty.
*1 ½ cups flour, sifted
*2 tsp. baking powder
*¼ tsp. salt
*1 cup sugar
*1 cup plain Greek yogurt
*2 tsp. grated lemon zest
*½ tsp. vanilla
*½ cup vegetable oil
*1 1/2 cup raspberries
Move an oven rack to the middle position and preheat oven to 170 C.
Line a loaf pan 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 sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition.
Fold in oil and stir carefully until uniformly combined.
Fold in the raspberries and stir until just incorporated.
Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean.
Remove from the oven and cool in the pan for 10 minutes. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet.
Cool the cake completely.