Raspberry Yogurt Cake

• nonstick cooking spray
• 1 cup raspberries (fresh or frozen)
• 1 cup all-purpose flour
• 1 cup sugar, divided
• 1 teaspoon baking powder
• 1/4 cup butter, melted
• 2 eggs
• 2 teaspoons vanilla, divided
• 1 (8 ounce) container plain fat-free yogurt
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons lemon zest

1. Preheat oven to 350EsF. Coat a 9-inch springform pan with cooking spray; set aside Thaw raspberries, if frozen, at room temperature for 15 minutes. Drain thawed berries.
2. In a bowl combine 1 cup flour, 1/2 cup sugar, and baking powder. Add melted butter, 1 egg, and 1 tsp of vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
3. In another bowl combine yogurt, the remaining 1/2 cup sugar, 1 egg, 2 tbs flour, lemon zest, and remaining 1 tsp vanilla. Stir until smooth; pour over berries.
4. Bake in a 350EsF oven about 35 minutes, or until center appears set when shaken gently. Cool in pan on wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill 2-24 hours before serving.

nonstick cooking spray, raspberries, flour, sugar, baking powder, butter, eggs, vanilla, yogurt, flour, lemon zest

Taken from www.food.com/recipe/raspberry-yogurt-cake-450621 (may not work)