Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
2
containers (5.5 oz each) Liberté® organic sweet cream yogurt
1/2
cup unsalted butter, melted
2
eggs
Grated peel of 1 lemon
2
tablespoons poppy seed
1
cup raspberries
2
tablespoons granulated sugar
1
teaspoon cornstarch
1/2
cup powdered sugar
2
to 3 teaspoons lemon juice
Preparation
Heat oven to 350°F. Spray 9 x 5-inch loaf pan with baking spray.
In large bowl, beat cake mix, yogurt, melted butter, eggs, lemon peel and poppy seed with electric mixer on low speed until just combined, then on medium speed for 2 minutes. Set aside.
Place raspberries, granulated sugar and cornstarch in microwavable bowl. Smash berries with fork until mostly broken down. Microwave uncovered on high 30 seconds; stir and microwave in 15-second increments, stirring between each, until mixture has thickened slightly and mixture bubbles (about 45 seconds). Set aside.
Scrape two-thirds of the batter into pan; spread smooth. Spread raspberry mixture over top; spread with remaining batter.
Bake about 1 hour or until golden and toothpick inserted in center comes out clean. Remove to cool on rack 1 hour.
In small bowl, stir icing ingredients to desired consistency. Drizzle over cooled loaf before slicing.
