Raspberry Lemon Cake

Ingredients:

• 2 cups all-purpose flour, sifted or aerated
• 2 teaspoons baking powder
• 1.25 cups granulated sugar
• 4 oz (1/2 cup) salted butter, melted
• 2 eggs
• 1 cup plain Greek yogurt (low-fat)
• 1 teaspoon pure vanilla extract
• 16 oz raspberries, fresh or frozen
• 1 tablespoon flour (for coating raspberries)
• 2 tablespoons lemon zest, divided

Instructions:

1. Preparation:

   • Preheat your oven to 350°F (175°C). If you have a convection setting, use it for more even baking.
   • Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the sides and bottom of the pan with butter or cooking spray.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the sifted or aerated flour and baking powder.

3. Prepare Wet Ingredients:

   • In a large bowl, combine the granulated sugar, melted butter, and eggs. Beat with a whisk for 1-2 minutes until the mixture becomes light in color, smooth, and fluffy.
   • Mix in the Greek yogurt and vanilla extract, whisking until just combined.

4. Combine Dry and Wet Mixtures:

   • Gradually add the flour mixture to the wet ingredients, whisking after each addition until just combined. Be careful not to over-mix.

5. Coat Raspberries:

   • In the same bowl used for the dry ingredients, toss 1/3 of the raspberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.

6. Fold in Raspberries and Lemon Zest:

   • Gently fold the flour-coated raspberries and 1 tablespoon of lemon zest into the cake batter. It's okay if some raspberries break or smudge.

7. Assemble and Bake:

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

8. Bake the Cake:

   • Place the springform pan on the middle rack of your preheated oven.
   • Bake for 45-50 minutes, or until a tester (such as a toothpick) inserted into the center of the cake comes out clean. If necessary, bake for an additional 5-10 minutes, checking every 5 minutes for doneness.
   • If using a convection oven, baking for 45 minutes at 350°F should suffice. For a regular oven, it may take up to 1 hour.

9. Cool and Serve:

   • Once baked, remove the cake from the oven and let it cool in the springform pan on a wire rack for about 30 minutes.
   • Carefully release the cake from the springform pan. If cool enough, slide a hand or wide spatula under the cake to transfer it, without parchment paper, onto a cake plate.

10. Serve:

    • Dust the top of the cake with powdered sugar before serving.
    • Top with the remaining 1/3 of fresh raspberries and any additional berries you might have.

Enjoy your Raspberry Lemon Yogurt Cake! It's perfect for a delightful dessert or even as a sweet treat with tea or coffee.