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Ingredients:
* Cake: 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 1 1/2 cups granulated sugar, 2 large eggs, 1 cup plain Greek yogurt, 1/4 cup lemon juice, 2 tbsp lemon zest, 1 tsp vanilla extract, 1 1/2 cups fresh raspberries.
* Glaze: 1 cup powdered sugar, 2-3 tbsp fresh lemon juice.
Instructions:
* Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two 8-inch rounds.
* Cake Batter: Whisk together flour, baking powder, soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then beat in yogurt, lemon juice, zest, and vanilla.
* Combine: Gently fold the dry ingredients into the wet mixture. Fold in raspberries last.
* Bake: Pour into pan and bake for 40-45 minutes (or 25-30 for rounds), or until a toothpick is clean. Let cool slightly.
* Glaze: Whisk powdered sugar and lemon juice until smooth.
* Finish: Drizzle glaze over the warm cake.
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