The most perfect Lemon Raspberry Yogurt Cake with a sweet Lemon Drizzle! Makes for an easy breakfast/brunch treat! Or dinner. Or dessert. Bottom line, you'll love it
Preheat oven to 350 degrees with the rack set in the center. Spray a 9x5-inch loaf pan with nonstick cooking spray and line with parchment, leaving a two inch over hang on both sides. Spray parchment.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil until smooth. Sift in 1 ½ cups of flour, baking powder and salt, then whisk to combine. In a small bowl toss raspberries with remaining 1 teaspoon of flour until coated, then fold into batter, being sure not to overmix and smash the raspberries. Transfer batter to prepared loaf pan and bake until a toothpick inserted into the center of the cake comes out clean, and the loaf is a deep golden brown, 55-60 minutes. If edges begin to brown too much, cover pan with foil
Remove from oven and allow to cool in the pan on a cooling rack for 5 minutes
To make the syrup, in a small saucepan over medium heat, simmer the lemon juice and granulated sugar until syrupy, about 2 minutes. Using a long wooden skewer, pierce the sides and bottom of the warm cake at least 1 inch all over. Brush the cake generously with the syrup.
To make the glaze, in a small bowl, stir together the powdered sugar and lemon juice until smooth. When the cake is completely cool, turn it right side up and drizzle the glaze over the top.
Notes
Make sure the cake is completely cooled before glazing or it will soak right into the cake. If you are making it earlier in the day for evening guests, wait to glaze just before serving.