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Print Recipe

Dessert

Lemon Raspberry Cake

About the Recipe

Ingredients

serves 8

1 cup all-purpose flour
⅔ cup sugar
½ teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
½ cup lemon or plain whole-milk yogurt
¼ cup canola or safflower oil
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 large egg
½ teaspoon vanilla extract
½ pint (6 ounces) fresh raspberries
Coarse sugar, for sprinkling

Directions

Preheat oven to 350°F.
Grease an 8-inch round cake pan, line bottom with parchment paper and grease paper.
Into a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together yogurt, oil, lemon zest and juice, egg and vanilla.
Stir yogurt mixture into flour mixture until just combined.
Stir in raspberries, breaking most of them apart as you stir.
Transfer batter to prepared pan and sprinkle with coarse sugar.
Bake until a cake tester comes out clean, about 35-40 minutes.
Transfer pan to a wire rack to cool completely.

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