Preheat oven to 325°. Butter a 9- by 13-in. baking pan. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, salt, vanilla, yogurt, milk, and lemon curd until mostly blended.
Add flour, baking soda, and baking powder to bowl and beat until smooth. Spread half of batter in pan and scatter half of raspberries on top. Gently spread remaining batter over berries. Scatter remaining berries on top.
Bake until a toothpick inserted in center comes out clean, about 1 hour; if cake begins to brown too quickly, tent with foil. Let cake cool about 1 hour, then dust lightly with powdered sugar.
I'm giving this recipe 4 stars rather than a 5 on my first attempt. Since when I made it on Thursday I used raspberries and found that the cake portion was wonderfule and light but the berries were way too tart and my adult son didn't care for the seeds. That got me thinking about howthe recipe would work with blueberries. So today, on Labor Day, just 4 days later I'm here to report that the blueberry substitute works wonderfully! This would be a great idea for s brunch. It's way nicer, in my opinion, than the raspberries. Go Me!!!! Now it's a 5!
This recipe was amazing. I followed it exactly, except that I didn't have powdered sugar for the top, and it was still incredible. It took about an hour and ten minutes to bake completely. Highly recommend!
I prefer homemade lemon curd over anything you can buy in the store. It takes a little more time, but the result is well worth the effort. I use the recipe I found here: http://www.finecooking.com/recipes/lemon_curd.aspx
For anyone that loves anything lemony as much as I do, they are sure to like this recipe over store bought curd. Definitely look forward to making this!