Raspberry Lime Sheet Cake

For the cake:
2¾ cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1½ cups sugar
Zest of two limes
½ cup canola oil
¼ cup plain yogurt
1 tsp. vanilla extract
¾ cup milk
1 tbsp. lime juice
2 cups fresh raspberries

For the glaze:
1 cup confectioners' sugar
1-3 tbsp. lime juice

Directions:
Preheat the oven to 350° F. Lightly grease and flour a 9 x 13-inch baking dish.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and lime zest. Mix together with your fingers until the sugar is moist and fragrant. Add the canola oil and beat until combined. Mix in the yogurt and vanilla extract. In a measuring cup, combine the milk and lime juice. Stir in half of the dry ingredients on low speed, mixing just until incorporated. Mix in the milk mixture until smooth. Beat in the remaining dry ingredients on low speed just until blended. Pour the batter into the prepared pan and smooth with a spatula. Drop the raspberries evenly over the surface of the batter. Bake for 32-36 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely.

To make the glaze, place the confectioners' sugar in a bowl. Whisk in a tablespoon of lime juice, and adding more as needed until the glaze has reached a good consistency for drizzling. *Drizzle over the surface of the cooled cake. Let set before serving.

*Another option here would be to poke holes in the cake while it is warm and spoon the glaze over the whole cake (there was pleanty of glaze to do this.)


NOTES:Great and easy recipe, especially if you have access to fresh raspberries or just love them like I do. I think this would work fine with frozen raspberries as well; no need to thaw before dropping them on the cake. Recipe from Annie's Eats.