Fresh Lemon Raspberry Yogurt Cake Recipe
Moist beyond your wildest dreams! This cake is so simple to make, you really don't need a lot of kitchen skills to be able to pull it off. Just as long as you can operate a measuring cup and mixer you will do fine.
Heat oven to 350, have rack in the middle. Place cookie sheet on counter then place 9-10 inch round spring form pan on it. Spray the pan with pan coating and then cut a circle out of parchment and place it on the bottom, spraying once again.
1 box lemon cake mix
4 oz yogurt room temperature
2 oz cream cheese softened
2 large eggs
9 oz water room temperature
1 Tbsp lemon zest
2 Tbsp lemon juice
Mix on low 30 seconds. Mix on medium speed for 2 minutes. Pour batter into the spring form pan then drop ½ cup of fresh raspberries evenly on top.
Bake for 45-60 minutes or until the top springs back when you lightly touch it with a fingertip. Place pan on top of a rack to cool completely.
⅓ cup fresh lemon juice
1 ½ cups powdered sugar
¼ tsp real vanilla
Mix the glaze thoroughly getting all the lumps out. Now take cake out of pan, turn over on palm of hand to pull off the parchment. Place cake on rack and set cookie sheet under it. Now simply pour glaze over the middle of the cake and watch it cascade down the sides. let this dry a bit before cutting. For a sweet garnish you can roll fresh raspberries in granulated sugar then pile on top of the cake.