Fresh berry lemon cake (Print Version)

A zesty, bright cake filled with lemon peel and fresh raspberries, perfect for any time of day, served alone or with creamy vanilla ice cream.

# Ingredients:

→ Cake Batter

01 - 1 cup low-fat plain Greek yogurt
02 - ½ cup (4 oz) salted butter, melted
03 - 1 teaspoon vanilla extract (pure)
04 - 2 teaspoons baking powder
05 - 1¼ cups white sugar
06 - 2 eggs
07 - 2 cups sifted all-purpose or baking flour

→ For the Berries and Flavoring

08 - 2 tablespoons lemon zest, split in half
09 - 16 oz fresh or frozen raspberries, divided into three equal portions
10 - 1 tablespoon flour to coat berries

→ For Serving (Optional)

11 - Powdered sugar to sprinkle on top
12 - Extra fresh berries to garnish
13 - Vanilla ice cream (optional treat)

# Directions:

01 - Fire up the oven to 350°F. Use the convection bake option if your oven has it. Cover the bottom of a 9x3-inch springform pan with parchment paper. Coat the entire pan (bottom and sides) with cooking spray or butter.
02 - Take a medium bowl and stir the baking powder into the sifted flour using a whisk to combine the two well.
03 - In a large bowl, add melted butter, eggs, and sugar. Use a whisk to beat for about 1-2 minutes until it lightens in color and the texture is smooth and airy.
04 - Gently stir in the Greek yogurt and vanilla until just blended.
05 - Slowly pour the flour mixture into the wet ingredients, about one cup at a time. Stir just until combined and try not to stir too much.
06 - Use the same bowl from the dry ingredients to lightly coat one-third of the raspberries with 1 tablespoon of flour.
07 - Carefully mix in the flour-coated raspberries and half of your lemon zest into the batter. Don’t worry if the berries get a bit crushed.
08 - Move the cake batter into the prepared pan. Scatter the remaining zest on top. Arrange one-third of the raspberries over the surface in a circular setup.
09 - Put the pan on the middle rack and bake for 45-50 minutes, or until a toothpick comes out clean when poking the center. If you skip the convection setting, baking could take as long as 1 hour.
10 - Once you take the cake out of the oven, let it sit in the pan on a wire rack for around half an hour. Remove the springform pan’s side. If cool enough, peel off the parchment paper under the cake as you serve.
11 - Right before eating, shower the top with powdered sugar and the last bit of fresh raspberries. Want something fancy? Add a scoop of ice cream on the side.

# Notes:

01 - If you fold in fresh raspberries, don't be startled if they break up. Freezing them first can help keep them intact.
02 - Measure flour the right way: fluff it up first, spoon it lightly into the measuring cup, and level it off with a flat edge. Too much flour leads to a dry cake.
03 - This works great in a 9x13-inch rectangular pan (40 minutes), muffin tins (20-30 minutes), or even a cast-iron skillet for a crispy crust.
04 - For those avoiding gluten, go for Bob’s Red Mill or King Arthur gluten-free flours. You may need to mix in ¼ cup more yogurt if the batter's thick.

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