Yogurt Cake with Raspberries
Our yogurt filled version of pound cake, great for dunking into coffee or tea.
1 hr 15 min
10 servings
170 calories
Ingredients
1 1⁄2 cups flour
2 tsp baking powder
1 tsp Sea Salt
1⁄4 cup sugar
1 recipe prepared Summer Berry Sweet Dip
1⁄4 cup Summer Berry Sweet Dip Mix
1 cup 2% plain Greek yogurt
1⁄4 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 1⁄2 cups frozen raspberries
Instructions
Preheat oven to 350° F (175 ° C).
Lightly oil a Rectangular Steamer. Dust with flour and tap out excess.
In a mixing bowl, combine first 4 ingredients.
In another bowl, whisk together sweet dip, oil, eggs, and vanilla extract. Fold into dry ingredients until just combined. Fold raspberries very gently into batter.
Scoop batter into steamer. Bake, uncovered, until top is golden brown and a toothpick inserted into the center comes out clean, 50–55 minutes. Let cake cool in steamer on a wire rack.
Nutritional Information
Per serving: Calories 170, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 22 g (Fiber 1 g, Sugars 7 g), Protein 4 g.