Raspberry Yogurt Cake with Lemon Glaze

Instructions

To make the cake:

1. Preheat oven to 350°F. Coat a 9” round springform pan with cooking spray and line bottom with baking parchment. In a small bowl, toss raspberries with 2 tablespoons of flour until evenly coated. Set aside. In a separate bowl, whisk together remaining flour, baking powder and salt. Set aside.
2. Using a stand or hand mixer, whip butter and Splenda Sweetener until light and fluffy, about two minutes. Add eggs, one at a time, letting each one incorporates fully. Add lemon zest, vanilla, yogurt, and milk. Mix until smooth. On low speed, mix in flour mixture until just incorporated.
3. Spread ⅓ cake batter evenly into prepared pan. Scatter half reserved raspberries over batter. Spread next ⅓ of batter over raspberries and repeat layering, smoothing out top with a spatula.
4. Bake for 50 to 55 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool in pan for 10 minutes before transferring to wire rack to finish cooling.

To make the glaze:

1. Whisk together yogurt, lemon juice, lemon zest, Splenda and salt until smooth. Drizzle over cake, garnish with extra raspberries and serve.