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

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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Preparation

• 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.

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