Raspberry Lemon Cake
Ingredients
- 120 g whole wheat flour
- 120 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1 tbsp (14 g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 tsp vanilla extract
- 60 g Greek yogurt
- 100 g brown sugar
- 60 ml freshly squeezed lemon juice
- 120 ml milk
- fresh raspberries
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