Fresh summer berry dessert (Print Version)

# Ingredients:

→ Cake Batter

01 - 2 cups all-purpose flour or baking flour, sifted or aerated
02 - 2 teaspoons baking powder
03 - 1¼ cups granulated sugar
04 - ½ cup (4 oz) salted butter, melted
05 - 2 eggs
06 - 1 cup plain Greek yogurt, low-fat
07 - 1 teaspoon pure vanilla extract

→ For the Berries and Flavoring

08 - 16 oz fresh or frozen raspberries, divided into thirds
09 - 1 tablespoon flour (for coating berries)
10 - 2 tablespoons lemon zest, divided

→ For Serving (Optional)

11 - Powdered sugar for dusting
12 - Additional fresh berries for topping
13 - Vanilla ice cream (optional)

# Instructions:

01 - Preheat oven to 350°F. If your oven has a convection setting, use convection bake. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the sides and bottom of the pan with butter or cooking spray.
02 - In a medium bowl, whisk together the sifted flour and baking powder until well combined.
03 - In a large bowl, combine granulated sugar, melted butter, and eggs. Beat using a whisk for about 1-2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.
04 - Mix in the Greek yogurt and vanilla extract, whisking just until combined.
05 - Gradually add the flour mixture to the wet ingredients, whisking in about 1 cup at a time until just combined. Be careful not to over-mix the batter.
06 - In the same bowl where you mixed the dry ingredients, toss one-third of the raspberries with 1 tablespoon of flour to coat them.
07 - Gently fold the flour-coated raspberries and 1 tablespoon of lemon zest into the batter. It's okay if some berries break or smudge during this process.
08 - Pour the cake batter into the prepared springform pan. Sprinkle the remaining tablespoon of lemon zest on top. Arrange another third of the raspberries on top of the cake batter in a circular pattern.
09 - Place the springform pan on the middle rack of the oven. Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. If using a regular (non-convection) oven, the cake may take up to 1 hour to bake completely.
10 - Remove the cake from the oven and let it cool in the springform pan on a wire rack for about 30 minutes. Then release the sides of the springform pan. If desired, carefully remove the parchment paper from the bottom once the cake is cool enough to handle.
11 - When ready to serve, dust the cake with powdered sugar and top with the remaining third of fresh raspberries. For an extra special dessert, serve with vanilla ice cream.

# Notes:

01 - When folding berries into the batter, fresh raspberries will likely break. If you prefer to keep them intact, use frozen raspberries or freeze fresh ones before adding to the batter.
02 - For properly measuring flour, sift or aerate it first by fluffing it up and whisking well. Then spoon it into the measuring cup and level off with a knife. This prevents adding too much flour, which would result in a dry cake.
03 - This cake can also be baked in a 9x13 rectangular pan (about 40 minutes), a 12-cup muffin pan (20-30 minutes), or a cast-iron skillet for crispy edges.
04 - For a gluten-free version, use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour. You may need to add ¼ cup more Greek yogurt if the batter is too thick.

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