Raspberry Lemon Cake

Directions

1. 1
   Pre-heat oven to 350 degrees.
2. 2
   Mix the soymilk and lemon juice in a small bowl and set aside.
3. 3
   Sift flour, baking powder, and salt together into a bowl. Set aside.
4. 4
   Add butter, sugar, vanilla to a large bowl. With a hand mixer, beat on low speed until smooth.
5. 5
   Add yogurt, soy milk mixture and lemon zest. Beat on low speed until everything is mixed.
6. 6
   Gradually add in flour mixture and continuing beating on low for about 30 seconds more.
7. 7
   Pour into a lightly greased 9x9 inch baking pan.
8. 8
   Arrange raspberries on top, lightly pressing into the batter.
9. 9
   Bake for 25-30 minutes.