July baking challenge: Raspberry loaf cake

You´re going to need these wet ingredients: 

1/2 cup Greek yogurt  

3/4 cup milk 

1/2 cup sugar  

4 tbsp sunflower oil  

A big splash of Vainilla Molina  

1 cup fresh raspberries 

These dry ingredients: 

2 cups all-purpose flour 

2 tsp baking powder 

1/4 tsp salt 

1 tsp cornstarch 

And for the delicious glaze: 

1 cup powdered sugar 

1½ tbsp milk 

1 tbsp lemon juice 

A big splash of Vainilla Molina Clear 

Directions: 

1.    Preheat oven to 350 °F / 175 °C.  

2.    Grease and line a loaf pan with parchment paper. 

3.    Wash and pat dry raspberries with a paper towel. 

4.    In a large bowl, mix wet ingredients until sugar dissolves. Don't add raspberries yet! 

5.    In another bowl, whisk dry ingredients.  

6.    Pour wet mixture over dry mixture and whisk until just combined. 

7.    Add corn starch and raspberries to a medium bowl and toss to coat.  

8.    Gently fold raspberries into cake batter.  

9.    Pour batter into prepped pan. 

10. Bake for 50 minutes or until an inserted toothpick comes out clean. 

11. Let cake cool for 10 minutes in pan, then transfer to a cooling rack. Must be completely cool before glazing.  

12. For glaze, whisk powder sugar, milk, lemon juice and Vainilla Molina Clear.  

13. Spoon over cooled cake, top with fresh raspberries and enjoy!  

As you can see, there's not much too it! We know you'll enjoy this delectable summer recipe.