12oz.frozen raspberriesfresh work too, just double the water
1tablespoonfresh lemon juice
For the cake:
Preheat the oven to 350 degrees Fahrenheit.
Grease an 8-inch springform pan (9-inch works fine too, but the cake will not have the same height) lightly with oil or baking spray, and line the bottom with parchment paper. Tip: set the pan on paper and trace around with a pen. Cut it inside the drawn circle and line the pan. This doesn't have to be perfect. Set aside.
In a large bowl, beat together the yogurt, eggs, olive oil, sugar, vanilla, lemon zest and juice.
Add the flour, salt, baking soda, baking powder, and nutmeg (if using) into the liquids and stir until no lumps remain.
Pour the batter into the cake pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (cover with foil at the end if the top is browning too fast).
Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
Serve the cake warm, at room temperature or cold.
For the sauce:
Pulse together raspberries, water, sugar, and lime juice in a food processor or blender until puréed.
Press through a fine mesh strainer to remove the seeds.
Cover and refrigerate.
~ Free Tip ~ Substitute lemon with lime. Replace the sauce with heaps of fresh berries. Dust the cake with powdered sugar. Top the cake with chocolate syrup and dollops of whipped cream or lemon/sugar icing.