Buttery Raspberry Lemon Cake

• 1 cup butter, softened
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup plain low-fat yogurt
• 1/2 cup low-fat milk
• 1/4 cup lemon curd (Find With Jams)
• 2 1/2 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 4 3/4 cups raspberries (about 18 oz.)
• Powdered sugar

1. 1. Preheat oven to 325u0b0. Butter a 9- by 13-in. baking pan. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, salt, vanilla, yogurt, milk, and lemon curd until mostly blended.
2. 2. Add flour, baking soda, and baking powder to bowl and beat until smooth. Spread half of batter in pan and scatter half of raspberries on top. Gently spread remaining batter over berries. Scatter remaining berries on top.
3. 3. Bake until a toothpick inserted in center comes out clean, about 1 hour; if cake begins to brown too quickly, tent with foil. Let cake cool about 1 hour, then dust lightly with powdered sugar.

butter, sugar, eggs, salt, vanilla, yogurt, lowfat milk, lemon curd, flour, baking soda, baking powder, raspberries, powdered sugar

Taken from www.epicurious.com/recipes/member/views/buttery-raspberry-lemon-cake-51257781 (may not work)