EASY RASPBERRY YOGURT CAKE

EASY RASPBERRY YOGURT CAKE:

Makes one 9x5 loaf

3/4 cup Butter (Softened)
1 & 1/4 cups sugar (brown or white)
3 Eggs
1 tsp Almond Extract
1/2 cup Raspberry Yogurt
1/2 cup milk
1 cup fresh or frozen raspberries
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (optional - if salted butter omit extra salt)

Top with vanilla ice-cream and additional raspberries

1. Heat Oven to 350 Degrees
2. Place Butter and Sugar in a large bowl and use an electric mixer to cream until light & fluffy, 1 to 2 minutes. (I also do this by hand if the butter is extremely soft - lots of arm muscle power)
3. Add Eggs, Yogurt, Milk, Almond Extract and beat 1 minute
4. Add Flour, Baking Powder, Baking Soda, and Salt and mix well
5. Pour batter into a greased 9" x 5" loaf pan and place on a cookie sheet in case over spill.
6. Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
7. Let cool on a wire rack for 10 to 15 minutes and then carefully remove cake from pan
8. Serve warm and top with Vanilla Ice-cream and additional Raspberries.
9. ENJOY!
10. IF you have any left - Cake will keep at room temperature for 3 days or can be Frozen.
    

Thank you for stopping in and Enjoy!