Summer Raspberry Cake

For the cake - Yield one 9 by 5 inch loaf pan

250 gr Vanilla Yogurt
200 gr sugar
3 eggs
1 tbsp lemon zest or orange zest
2 tsp vanilla extract
½ cup vegetable oil
1 ½ cups all-purpose flour + 2 tbsp
2 tsp baking powder
1 pinch fine sea salt
1 ½  cup fresh raspberries

For the Syrup

3 tablespoons lemon juice
3 tablespoons white sugar

Method:

1. Preheat oven to 350°F with the rack set in the center.
2. Spray a 9 by 5-inch loaf pan with non-stick cooking spray and line with parchment, leaving a two inch overhang on both sides. Spray parchment.
3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil until smooth.
4. Sift in a little at a time 1 ½ cups of flour, baking powder and salt, mix well to combine.
5. In a small bowl toss raspberries with remaining 2 tbsp of flour until coated, then very gently fold into batter, being sure not to overmix and smash the raspberries.
6. Transfer batter to prepared loaf pan and bake for about 55-60 minutes until a toothpick inserted into the center of the cake comes out clean, and the loaf is a deep golden brown.
7. Remove from oven and allow to cool in the pan on a cooling rack for a few minutes.
8. In the meantime, make the syrup by placing the lemon juice and granulated sugar in a small saucepan and bringing it to a gentle simmer. Remove from the heat immediately and allow to cool.
9. Using a long wooden skewer, pierce the sides and bottom of the warm cake at least 1 inch all over. Brush generously with the syrup, allow to absorb and brush a second time.

Refrigerate for at least one hour before serving.