Gâteau au yaourt à la framboise (french yogurt cake with raspberries)

Name: Gâteau au yaourt à la framboise (french yogurt cake with raspberries)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: En
Ingredients: 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; 2 tsp baking powder; pinch salt; 1 1/2 cup raspberries; 2 lemons, juiced; 1/2 cup powdered sugar; non-stick cooking spray

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Dessert

Very Easy

1 h 15 m

Preparation

Preparation45 min

Cook time30 min

Preheat oven to 350 degrees F.
Grease and flour and 9x2-inch round cake pan.
Blend the sugar, lemon zest, yogurt, eggs, vanilla, and oil together in a medium bowl.
Whisk or sift together the flour, baking powder, and salt.
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.
Pour half the batter in the pan, cover with half the raspberries, then repeat with the remaining batter and raspberries.
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.
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. Allow the cake to absorb all the syrup.