Raspberry Lemon Cake

So I discovered that baking with yolks is a wonderful way to make your baked goods super tender.  After some trial and error with the amount of eggs/egg yolks, I just love how this cake turned out. It's the perfect density by not being too dense, too fluffy, or airy.  I cut down the sugar amount of a typical cake and added in applesauce.  Originally, I started recipe testing with shredded zucchini which is super tasty but I do love the lemon and raspberry combo.  Plus, change out the flour and you have yourself a gluten-free, not to mention, dairy-free cake!

Ingredients:
1 egg
2 egg yolks
1/2 Cup applesauce
2 Tablespoons fresh lemon juice
1 Tablespoon Vanilla Extract
1/2 Cup vegetable Oil
3/4 Cup granulated sugar
1/2 Teaspoon kosher salt
2 Cups raspberries (If you'd like to try zucchini, add 1 1/2 cups shredded)
2 Cups cake flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder

Directions:
1) Mix everything except for flour, baking powder/soda, and raspberries, together in a medium bowl.

2) In a separate bowl, mash your raspberries with a fork.  They don't need to be super mashed, leave some bigger pieces. Then stir in the raspberries.  Add in the flour, baking soda, baking powder and incorporate well.  

3) Add batter to your desired, lightly oiled pan.  I baked mine in a mini, 6-loaf pan.  I did have some extra batter leftover for a small baking dish.  A 9x13 pan would work too, as well as a cupcake tin! 

4) Bake at 350 degrees for 22-25 minutes or until a cake tester comes out clean.