Raspberry Yogurt Cake

Name: Raspberry Yogurt Cake
Ingredients: nonstick cooking spray; 1 cup raspberries (fresh or frozen); 1 cup all-purpose flour; 1 cup sugar, divided; 1 teaspoon baking powder; 1/4 cup butter, melted; 2 eggs; 2 teaspoons vanilla, divided; 1 (8 ounce) container plain fat-free yogurt; 2 tablespoons all-purpose flour; 1 1/2 teaspoons lemon zest

11 ingredients

4 steps

Ingredients

nonstick cooking spray
1 cup raspberries (fresh or frozen)
1 cup all-purpose flour
1 cup sugar, divided
1 teaspoon baking powder
1/4 cup butter, melted
2 eggs
2 teaspoons vanilla, divided
1 (8 ounce) container plain fat-free yogurt
2 tablespoons all-purpose flour
1 1/2 teaspoons lemon zest

Directions

1

Preheat oven to 350EsF. Coat a 9-inch springform pan with cooking spray; set aside Thaw raspberries, if frozen, at room temperature for 15 minutes. Drain thawed berries.
2

In a bowl combine 1 cup flour, 1/2 cup sugar, and baking powder. Add melted butter, 1 egg, and 1 tsp of vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
3

In another bowl combine yogurt, the remaining 1/2 cup sugar, 1 egg, 2 tbs flour, lemon zest, and remaining 1 tsp vanilla. Stir until smooth; pour over berries.
4

Bake in a 350EsF oven about 35 minutes, or until center appears set when shaken gently. Cool in pan on wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill 2-24 hours before serving.