Raspberry Lemon Tea Cake

On to my second baking item of the year of 2011. I decided to go with another bread-like food. The Raspberry Lemon Tea Cake was delicious, however I did not use seedless raspberries, so if you make this for yourself use seedless! Also this recipe is "lower-fat" only 219 calories per slice (makes 10 slices).

A piece of cake and some vanilla yogurt = very good!!!!

Raspberry Lemon Tea Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 3/4 cup low fat (2%) Greek-style yogurt
- 2 large eggs
- 1/4 teaspoon pure vanilla extract
- 3/4 cup sugar
- zest of 1 lemon
- 1 cup raspberries (I used frozen and it worked just fine.)
- 1/3 cup canola oil

Directions:
1) Preheat the oven to 350F
2) Lightly sprat an 8 1/4 x 4 1/2 - inch loaf pan.
3) In a small bowl, whisk together the flour, baking powder, and salt.
4) In a medium bowl, whisk the yogurt, eggs, vanilla, sugar, and lemon zest. Lightly whisk in the dry ingredients until incorporated. Using a rubber spatula, fold in the raspberries and slowly pour in the oil, folding it into the batter. Transfer the batter to the baking pan.
5) Bake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan. A toothpick inserted into the center of the cake should come out clean.
6) Cool on a rack for 5 minutes, then run a knife along the edges of the pan to loosen the cake. Flip cake out of the pan to cool right side up.