Raspberry Yogurt Cake
- Ready In:
- Preheat oven to 350ËšF. Coat a 9-inch springform pan with cooking spray; set aside Thaw raspberries, if frozen, at room temperature for 15 minutes. Drain thawed berries.
- 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.
- 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.
- Bake in a 350ËšF 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.
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