Ingredients:

• 1/2 cup Tropicana Pure Premium® Orange Juice 
• 2 cups flour (use half whole-wheat flour for a fiber boost) 
• 2 tsp orange zest 
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp kosher salt 
• 1/2 cup butter, room temperature 
• 3/4 cup sugar 
• 2 eggs 
• 1 tsp vanilla extract 
• 1/2 cup sour cream 
• 1 1/2 cups fresh raspberries, plus extra for garnish

Directions:

1. Preheat oven to 350ºF. Coat an 8 inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper for easier removal. 
2. Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla, mixing well until incorporated.  
3. In a medium bowl, combine flour, orange zest, baking powder, baking soda and salt.  
4. In a small bowl, whisk yogurt and orange juice.  
5. On low speed, alternate adding flour mixture and yogurt/juice mixture, beginning and ending with flour mixture. Mix just until flour disappears.  
6. Spread half the batter into prepared baking pan. Place 1.5 cups raspberries evenly over top and cover with remaining batter.  Bake 45-50 minutes, until springy to the touch. Garnish with fresh raspberries and enjoy!