Simple Raspberry Lemon Cake

By dul Minggu, 05 April 2020 Edit

2 cups (240g) whole wheat pastry flour or gluten-free flour* (measured correctly)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tbsp lemon zest (about 1 very large)
1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites, room temperature
2 tsp vanilla extract
¼ cup (60g) plain nonfat Greek yogurt
½ cup (120mL) agave
¼ cup (60mL) freshly squeezed lemon juice (about 1 very large)
¼ cup (60mL) nonfat milk
2 cups (280g) fresh raspberries (about 1 ½ pints)

Preheat the oven to 350°F, and lightly coat a 9”-round springform pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the agave and lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
Spread the batter into the prepared pan. Arrange the raspberries in a circular pattern, beginning with the outer rim before finishing with the interior, and gently press each into the batter. (See the photos in the blog post above, where the raspberries were placed on their sides.) Bake at 350°F for 32-37 minutes. Place the cake pan onto a wire rack, and let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely before serving.

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