Raspberry CAKE - Light and Fluffy
Looking for a sweet treat that’s simple to make, light on ingredients, and bursting with berry flavor? Made without butter and with non-fat yogurt, it’s a healthier yet equally delicious alternative. Let’s get baking!
Ingredients
- 2 large eggs
- 1 cup sugar
- 1 cup non-fat yogurt
- 2 teaspoons baking powder
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- Splash of almond extract
- 6 oz fresh or frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a cake pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, beat the eggs and sugar together until well combined. Stir in the non-fat yogurt, oil, a splash of almond extract, and mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour and baking powder.
- Mix everything: Gradually add the dry ingredients into the wet mixture, gently folding until just combined. Do not overmix.
- Add raspberries: Carefully fold in the raspberries, making sure they’re evenly distributed without breaking apart too much.
- Bake: Pour the batter into your prepared pan. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve plain or dust with a little powdered sugar for extra sweetness.
Notes
Enjoy this moist, fruity cake as a delightful snack or dessert. It’s perfect for a quick treat with minimal ingredients but maximum flavor!
Happy Baking!