Ingredients

The following ingredients have 8 Servings
  • 1 cup Stonyfield Whole Milk Greek or traditional Vanilla Yogurt
  • 1 cup white sugar
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups all purpose flour plus 1 teaspoon
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 heaping cup fresh raspberries
  • 3 tablespoons lemon juice
  • 3 tablespoons white sugar
  • 1/2 cup powdered sugar
  • 3 teaspoons fresh lemon juice

Instruction

  • Preheat oven to 350 degrees with the rack set in the center. Spray a 9x5-inch loaf pan with nonstick cooking spray and line with parchment, leaving a two inch over hang on both sides. Spray parchment.
  • In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil until smooth. Sift in 1 ½ cups of flour, baking powder and salt, then whisk to combine. In a small bowl toss raspberries with remaining 1 teaspoon of flour until coated, then fold into batter, being sure not to overmix and smash the raspberries. Transfer batter to prepared loaf pan and bake until a toothpick inserted into the center of the cake comes out clean, and the loaf is a deep golden brown, 55-60 minutes. If edges begin to brown too much, cover pan with foil
  • Remove from oven and allow to cool in the pan on a cooling rack for 5 minutes
  • To make the syrup, in a small saucepan over medium heat, simmer the lemon juice and granulated sugar until syrupy, about 2 minutes. Using a long wooden skewer, pierce the sides and bottom of the warm cake at least 1 inch all over. Brush the cake generously with the syrup.
  • To make the glaze, in a small bowl, stir together the powdered sugar and lemon juice until smooth. When the cake is completely cool, turn it right side up and drizzle the glaze over the top.