How to make it

  • Preheat oven to 350 and coat a tube pan with cooking spray.
  • Sift together flour, baking powder, baking soda and salt then set aside.
  • In large bowl beat butter until creamy then beat in sugar until mixture is light.
  • Gradually beat in egg, egg whites, extract and lemon peel.
  • Beat in flour mixture and yogurt alternating each beginning and ending with flour mixture.
  • Fold in raspberries then pour batter into prepared pan 35 minutes.
  • Cool in pan on a rack for 10 minutes.
  • Slide a thin knife around edges of cake to loosen then invert pan onto rack and cool completely.

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