Lemon Raspberry Yogurt Cake Fresh and Fluffy Delight

Ingredients

• 1 cup plain Greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1 lemon zest
• 0.25 cup fresh lemon juice
• 0.5 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup fresh raspberries
• to taste powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, and eggs until smooth and well combined.
3. Stir in the lemon zest, lemon juice, and vegetable oil until the mixture is fully blended.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to ensure a tender cake.
5. Gently fold in the fresh raspberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once cooled, dust the top with powdered sugar and garnish with additional fresh raspberries before serving.