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Raspberry Yogurt Cake all purpose flour baking powder kosher salt Greek yogurt granulated sugar large eggs lemon zest vanilla extract vegetable oil fresh raspberries Drizzle lemon juice granulated sugar Lemon Glaze powdered sugar lemon juice
Toss the raspberries with 1 teaspoon flour until coated and set aside. In a separate bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Sift in the flour, baking powder, and salt into the yogurt mixture and stir just until combined.
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Transfer to a prepared pan and bake. Meanwhile, to make the glaze in a small saucepan over medium heat, simmer the lemon juice and sugar until the sugar dissolves.
Cool in the pan for 10 minutes. Remove it from the pan and set on a cooling rack with a sheet pan underneath. Brush with lemon drizzle. Let it cool, then combine the powdered sugar and lemon until smooth and drizzle over the top.
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