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


- 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


Step 1

Preheat oven to 350 degrees F.

Step 2

Grease and flour and 9x2-inch round cake pan.

Step 3

Blend the sugar, lemon zest, yogurt, eggs, vanilla, and oil together in a medium bowl.

Step 4

Whisk or sift together the flour, baking powder, and salt.

Step 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.

Step 6

Pour half the batter in the pan, cover with half the raspberries, then repeat with the remaining batter and raspberries.

Step 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.

Step 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. Allow the cake to absorb all the syrup.

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