from Chow Bella
1 cup unbleached granulated sugar
2 tsp lemon zest
1/2 cup plain, fat-free yogurt
3 eggs
1/4 tsp vanilla extract
1/2 cup canola or vegetable oil
1 1/2 cups unbleached all-purpose flour, plus more for dusting
2 tsp baking powder
pinch salt
1 1/2 cup raspberries (fresh or unthawed frozen)
2 lemons, juiced
1/2 cup powdered sugar
non-stick cooking spray
1. Preheat oven to 350 degrees F.
2. Grease and flour and 9x2-inch round cake pan.
3. Blend the sugar, lemon zest, yogurt, eggs, vanilla, and oil together in a medium bowl.
4. Whisk or sift together the flour, baking powder, and salt.
5. Blend the sifted dry ingredients with the wet ingredients until just combined. Alternatively, blend the wet ingredients in a food processor, then add the dry ingredients and pulse.
6. Pour half the batter in the pan, cover with half the raspberries, then repeat with the remaining batter and raspberries.
7. Bake 55-60 minutes, or until the cake is springy when pressed, the sides of the cake have slightly pulled away from the edge of the pan and a cake tester comes out clean. Allow to cool in the pan at least 20 minutes, then flip out so that the top side is showing.
8. Once the cake is cooled, blend the lemon juice with the powdered sugar to make a syrup and pour over the top of the cake.
Servings per recipe: 10
Per serving:
Calories: 301
Fat: 12.5 g
Saturated fat: 2.6 g
Cholesterol: 56 mg
Sodium: 45 mg
Carbohydrates: 43.9 g
Fiber: 1.6 g
Sugar: 27.7 g
Protein: 4.5 g