Delicious Orange-Raspberry Yogurt Bread/Cake

1 1/2 cups flour
2 t baking powder
1/2 t salt
1 container orange yogurt + enough raspberry yogurt to make one cup yogurt total*
3/4 cup sugar
4 eggs
1 T orange zest
1/2 t vanilla extract
1/2 cup vegetable oil

1. Preheat oven to 350. Grease a loaf pan and line the bottom with parchment paper. Grease and flour the pan.
2. Sift together the flour through salt in one bowl. In another bowl, whisk the yogurt through oil.
3. Slowly whisk the dry ingredients into the wet ingredients.
4. Pour the batter into the pan and bake for about 50 minutes, or until toothpick inserted in the center comes out clean. (The loaf should be golden-brown on the edges)
5. Let it cool in the pan for 10 minutes. Meanwhile, combine 1/3 cup fresh-squeezed orange juice and 2 t sugar in a saucepan. Heat until sugar is dissolved.
6. After the ten minutes are up, flip the loaf out onto a cooling rack (I used a cutting board…) While the cake is still warm, pour the sauce over the cake and allow it to soak in. (I used a pastry brush and a toothpick to put holes in it to draw the syrup in better)
7. Cool and enjoy!

Notes: The raspberry flavor isn't very strong. If I did this again, I would probably put the rest of the raspberry yogurt (1/2 the container) in the syrup.

Recipe loosely adapted from: http://smittenkitchen.com/2008/04/lemon-yogurt-anything-cake/
Go here if you want to see options on how to make it with lemon or grapefruit or add berries.
(Here http://smittenkitchen.com/2007/01/cake-paradisi/ is the grapefruit recipe)