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Cooking With Bwog: Alison Roman’s Honey-Yogurt Pound Cake With Raspberries

As you might’ve guessed, Cooking With Bwog is a huge fan of all things Alison Roman. Her recipes are easy, adaptable and consist of available, everyday ingredients– ideal for a college student juggling classes, clubs, housing and all the other chaos. So, check out this Honey-Yogurt Pound Cake with Raspberries from Dining In! It’s indestructible, so there’s no way you can mess it up.

Super spongey and perfect for spring picnics in Riverside!

Honey-Yogurt Pound Cake with Raspberries
adapted from Alison Roman’s Dining In

Ingredients
Softened butter, for the pan
1 ½ cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
½ cup white sugar
¼ cup honey
¾ cup full-fat Greek yogurt (or sour cream)
⅓ cup vegetable oil (or grapeseed or canola)
2 eggs
2 cups fresh berries (could use frozen, too)

Directions
Preheat oven to 350℉
Grease a loaf pan with softened butter.
In medium bowl, mix flour, baking powder and salt together.
In a large bowl, whisk together the sugar, honey, yogurt, oil and eggs. Gently fold in the flour mixture, taking care not to overmix. Then, add in the berries (Bwog opted for the original raspberries).
Flatten and smooth the top of the batter with a spatula.
Bake for 60-70 minutes (rotating halfway through the cooking time) until the cake is golden brown and springs back when pressed in the center.
Cool completely! before removing it from the pan.

Image via Bwog Staff

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