Raspberry Lime Sheet Cake

Jacquelynn Sokol, from the kitchen of Annie's Eats. Link to recipe on her blog here.

This is a dessert, but I think it fits even better as a brunch dish.

Cake:

2 3/4 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
zest of two limes
1/2 c. oil
1/4 c. plain yogurt
1 tsp. vanilla extract
3/4 c. milk
1 T. lime juice
2 c. fresh raspberries

glaze:
1 c. powdered sugar
1-3 T. lime juice

Combine flour, powder, soda, and salt. Set aside. In separate bowl combine sugar and lime zest. Add oil and beat. Mix in Yogurt and vanilla. In a measuring cup combine milk and lime juice. Stir in half of dry ingredients to wet ingredients and combine on low speed. Add milk and mix until smooth then add the rest of the dry bowl. Pour batter into 9X13. Drop raspberries evenly over top and bake in 350 degree oven for 32-36 minutes or until done.

Prepare glaze and drizzle over top when done baking and cooled.