Fresh berry lemon treat (Print Version)
# Ingredients:
→ Cake Batter
01 -
1¼ cups white sugar
02 -
2 large eggs
03 -
1 cup low-fat plain Greek yogurt
04 -
2 teaspoons baking powder
05 -
½ cup salted butter, melted (4 oz)
06 -
2 cups of either baking or all-purpose flour, sifted for best results
07 -
1 teaspoon vanilla extract, pure
→ For the Berries and Flavoring
08 -
16 ounces raspberries (fresh or frozen), split into three equal parts
09 -
2 tablespoons lemon zest, keep divided
10 -
1 tablespoon of flour for coating your berries
→ For Serving (Optional)
11 -
Vanilla ice cream, only if desired
12 -
Extra berries to decorate
13 -
Dusting of powdered sugar
# Instructions:
01 -
First, preheat your oven to 350°F. Use convection bake if you have that setting. Line the base of a 9x3-inch springform pan with parchment paper, then grease the bottom and sides well with butter or nonstick spray.
02 -
In a medium-sized bowl, stir up the flour and baking powder using a whisk until it's fully blended.
03 -
Grab a larger bowl and combine the sugar, eggs, and melted butter. Whisk briskly for a minute or two until the consistency looks smooth and slightly fluffy.
04 -
Gently whisk in your yogurt and vanilla, just until everything blends evenly.
05 -
Slowly stir the flour mixture into the bowl with the wet ingredients, one cup of flour at a time. Stop mixing when it's just blended—don't go overboard.
06 -
Take one third of your raspberries and toss them gently in a bowl with 1 tablespoon of flour so they don't sink while baking.
07 -
Softly stir the coated berries and 1 tablespoon of lemon zest into the batter, being okay with some berries breaking as you mix.
08 -
Pour the batter evenly into your prepared pan. Sprinkle the rest of the lemon zest on top, then arrange another portion of berries over the surface in a circular layout.
09 -
Place the pan on your oven's center rack. Check for doneness after 45-50 minutes by inserting a toothpick—if it comes out clean, you're good to go. A regular oven might take about an hour.
10 -
Let the cake sit in its pan on a rack for around 30 minutes. Then pop the sides off the springform pan. Once the cake's cool enough, you can remove the parchment paper too.
11 -
Sprinkle powdered sugar over the top and decorate using the rest of your berries. To fancy it up, serve slices with some vanilla ice cream.
# Notes:
01 -
Frozen raspberries break less than fresh ones while being mixed. Try freezing fresh berries ahead of time if you'd like to keep them whole.
02 -
For soft, fluffy flour, fluff it up before measuring. Scoop it using a spoon and level off gently with a flat surface. This avoids making the cake too dense and dry.
03 -
You can bake this same batter in alternative pans: a 9x13 pan (40 minutes), muffin tins (20-30 minutes), or a cast-iron skillet for crispy edges.
04 -
Switch to gluten-free by using a 1-to-1 gluten-free flour like Bob's Red Mill. Add up to ¼ cup extra yogurt if your batter seems too tight.