Raspberry Lemon Cake

• servings: 10 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

2 cups all-purpose flour (or baking flour, sifted or aerated (see note below)

2 teaspoons baking powder

1 ¼ cups granulated sugar (1 & 1/4 cups)

4 oz salted butter (melted (1/2 cup)

2 eggs

1 cup plain Greek yogurt (low-fat)

1 teaspoon pure vanilla extract

16 oz raspberries (fresh or frozen (see note below)

1 tablespoon flour

2 tablespoons lemon zest

Directions

Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.

In a medium bowl, mix flour and baking powder.

In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.

Mix in Greek yogurt and vanilla extract, and whisk just until combined.

Add the flour mixture gradually, whisking 1 cup of flour at a time with the wet ingredients until combined. Do not over-mix.

In the same bowl where you mixed the dry ingredients, toss 1/3 of the raspberries with 1 tablespoon of flour.

Carefully fold in flour-coated raspberries and 1 tablespoon of lemon zest into the batter. It's OK if some of the berries smudge or break.

Pour the cake batter into the parchment paper-lined springform pan. Sprinkle the remaining tablespoon of lemon zest on top. Arrange the other 1/3 of the raspberries on top of the cake batter in a circular pattern.

Place the springform baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 45 or 50 minutes - the tester (or toothpick) inserted in the center of the cake should come out clean. If not, bake 5 or 10 more minutes longer, checking the cake every 5 minutes for doneness. I baked this cake on a convection bake setting for exactly 45 minutes at 350 F - it was completely done and nicely browned by that time. If you use a regular oven, the cake could take longer (up to about 1 hour) to bake at 350 F.

Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 30 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the cake, and transfer the cake without the parchment paper onto a cake plate.

When serving, dust with powdered sugar, and top with the remaining 1/3 of fresh raspberries. (if you have other berries sitting in your fridge, you can add them to the cake - I did that with a few blueberries I had left).

I provide helpful step-by-step photos above the recipe card (scroll up).

Nutrition

• Calories: 322 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.4 g
• Cholesterol: 58 mg
• Sodium: 179 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 4 g
• Total Sugars: 28 g
• Protein: 6 g