Raspberry Lemon cake

Ingredients

·         1 large egg

·         1/4 cup vegetable or canola oil

·         1 cup fresh raspberries (or frozen)

·         1 3/4 cups all-purpose flour

·         1/2 cup granulated white sugar

·         2 large egg whites

·         1 teaspoon finely grated lemon zest

·         2 teaspoons baking powder

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1 cup low-fat, lemon- flavored yogurt

Instructions

1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with non-stick spray and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
4. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

Tip:

·         If the loaf begins to brown during baking, cover the loaf lightly with a piece of foil until finished. This will prevent it from darkening too much.