Raspberry Yogurt Cake

• 3 cups unbleached all-purpose flour, divided
• 1 12 teaspoons baking powder
• 14 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 34 cups sugar
• 2 tablespoons orange juice, freshly squeezed
• 1 12 teaspoons orange peel, finely grated
• 3 large eggs, room temperature
• 1 cup plain low-fat yogurt
• 2 12 cups raspberries, fresh
• 1 cup powdered sugar
• 1 tablespoon water (or more)

1. Preheat over to 350.
2. Butter 12 cup Bundt pan.
3. Whisk 2 1/2 cups flour, baking powder and 1/4 tsp salt in medium bowl.
4. Using electric mixer, beat butter and sugar in large bowl until creamy.
5. Beat in orange juice, 1 teaspoon almond extract, and orange peel.
6. Add eggs, one at a time, beating after each addition.
7. Mix in yogurt.
8. Add dry ingredients to batter and beat just until blended.
9. Toss 1/2 cup flour and raspberries in large bowl.
10. Fold berry mixture into batter.
11. Spoon batter into prepared pan, smooth top.
12. Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes.
13. Cool 30 minutes.

flour, baking powder, salt, unsalted butter, sugar, orange juice, orange peel, eggs, yogurt, raspberries, powdered sugar, water

Taken from www.food.com/recipe/raspberry-yogurt-cake-312323 (may not work)