Simple Raspberry Lemon Cake

INGREDIENTS

2 cups

whole wheat pastry flour or gluten-free flour* (measured correctly)

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1 1/2 tbsp

lemon zest (about 1 very large)

1 tbsp

unsalted butter or coconut oil, melted and cooled slightly

large egg whites, room temperature

2 tsp

vanilla extract

1/4 cup

plain nonfat Greek yogurt

1/2 cup

agave

1/4 cup

freshly squeezed lemon juice (about 1 very large)

1/4 cup

nonfat milk

2 cups

fresh raspberries (about 1 ½ pints)