Honey-Yogurt Pound Cake with Raspberries

1. Prepare Loaf Pan and Preheat Oven

Preheat your oven to 350°F. Coat a 9 x 4-inch loaf pan generously with nonstick spray or butter.

2. Whisk Dry Ingredients

In a medium bowl, whisk together 1½ cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of kosher salt. Set aside.

3. Mix Wet Ingredients

In a larger bowl, whisk together ½ cup of sugar, ¼ cup of honey, ¾ cup of whole-milk Greek yogurt, ⅓ cup of grapeseed oil, and 2 large eggs until smooth and well combined.

4. Combine Wet and Dry Ingredients

Gently fold in the dry ingredients into the wet mixture until the flour is fully incorporated and no longer visible.

5. Add Raspberries

Carefully fold in 2 cups of fresh raspberries, aiming for even distribution.

6. Bake the Cake

Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, rotating the pan halfway through. The cake is done when it has a golden brown color, pulls away slightly from the sides of the pan, and springs back when lightly pressed in the center.

7. Cool and Serve

Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Wrap the cooled cake in plastic wrap for storage.