Blood Orange Cake with Raspberry Cream Cheese Frosting

Featured Product: Nancy’s Lowfat Yogurt & Nancy’s Organic Cream Cheese

Ingredients

Blood Orange Cake

• 1 ½ C. All-purpose Flour
• ½ tsp. Baking Powder
• ¼ tsp. Fine Sea Salt
• 1 C. Cane Sugar
• 6 Tbsp. Butter, softened
• 3 Eggs
• ⅓ C. Nancy’s Lowfat Yogurt
• 1 ½ Tbsp. Fresh Blood Orange Zest
• 1 tsp. Lemon Zest
• 1 ½ Tbsp. Blood Orange Juice
• 2 tsp. Lemon Juice
• ½ tsp. Vanilla Extract

Raspberry Cream Cheese Glaze

• 4 oz. Nancy’s Organic Cream Cheese, softened
• 1 ½ C. Powdered Sugar
• 1 tsp. Fresh Lemon Juice
• ¼ tsp. Vanilla Extract
• ¼ C. Fresh Raspberries, mashed, plus more (whole) for topping

Directions

1. Preheat the oven to 350 degrees and prepare 4 mini loaf pans with cooking spray and parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder and sea salt. Set aside.
3. In a separate bowl, combine the sugar and softened butter. Using a hand mixer, beat until fluffy, about 2 minutes. Add the eggs and beat to combine, less than 1 minute.
4. Gently stir the yogurt, zests, juices and vanilla into the wet mixture.
5. Stirring, slowly incorporate the dry mixture and wet mixtures until saturated.
6. Spoon the batter into each prepared mini loaf pan until ¾ full.
7. Bake for 25-30 minutes, until golden and a knife comes out clean.
8. Cool the loaves for 5 minutes before turning out of the pan.
9. In a mixing bowl, combine the ingredients for the glaze and whisk until smooth. If a thinner glaze is desired, add 1-2 Tbsp. of milk.
10. Once the loaves have cooled completely, spread each one with frosting and top with fresh raspberries.