Lemon Raspberry Cake

L e m o n R a s p b er r y C a ke

Ingredients 1⅓ cup all-purpose flour ⅔ cup granulated sugar 1 tsp. baking powder ¼ tsp. salt ½ cup canola oil 1 cup reduced-fat (2%) milk 2 Tbsp. lemon juice 1 lemon, zested ¼ cup fresh raspberries

Directions 1. Place two Silicone Small Round Forms on a microwave safe plate for transferring to the microwave. 2. Combine all ingredients except raspberries in a medium bowl and whisk until combined. 3. Divide the batter between two Silicone Small Round Forms , top with berries. 4. Microwave one Silicone Small Round Forms at a time on high for 56 minutes. 5. Allow to cool for 5 minutes before unmolding.