There’s nothing quite like the sweet burst of fresh raspberries combined with the zesty brightness of lemon, especially when transformed into a luscious cake! As I baked my latest creation, the inviting aroma wafted through my kitchen, beckoning my family to gather around. This Lemon Raspberry Yogurt Cake is an absolute showstopper — moist, light, and brimming with flavor, it’s perfect for everything from casual family dinners to festive gatherings.
What makes this cake truly special is its simplicity. With just a handful of ingredients and a few easy steps, you’ll be rewarded with a treat that rivals any bakery delight. Plus, it pairs wonderfully with a dollop of thick Greek yogurt or a swirl of whipped cream, elevating your dessert experience to another level. Whether you’re a seasoned baker or a kitchen novice, this delightful cake will quickly become a go-to favorite for any occasion. So, let’s dive into this recipe and bring a slice of joy to your table!
Why is Lemon Raspberry Yogurt Cake so special?
Simplicity at Its Best: This cake requires only a few easy-to-find ingredients, making it accessible for bakers of all skill levels.
Moist Texture: Thanks to the yogurt, each slice offers a tender, flavorful bite packed with juicy raspberry goodness.
Zesty Flavor: The bright lemon notes perfectly complement the sweetness of the raspberries, creating a refreshing flavor profile that dances on your palate.
Versatile: Perfect for any gathering, from brunches to birthdays, this cake caters to all occasions.
Customizable: Feel free to experiment by adding chocolate chips or substituting almond meal with desiccated coconut for even more delicious variations!
Serve it with a dollop of Greek yogurt for an extra creamy touch. Your family and friends will be begging for your secret recipe!
Lemon Raspberry Yogurt Cake Ingredients
For the Cake
- Butter – Adds richness and moisture; using unsalted allows for better control of salt levels.
- Caster Sugar – Provides sweetness and structure; white sugar can work if you’re looking for a coarser texture.
- Egg Yolks – Ensure a rich color and flavor; applesauce can substitute for a vegan version.
- Almond Meal – Contributes nuttiness and moisture; ground almonds or oat flour are perfect nut-free alternatives.
- Greek Yogurt – Adds a delicious tang and moisture; you can substitute regular yogurt or buttermilk if needed.
- Icing Sugar Mixture – Essential for a sweet, smooth lemon icing; powdered sugar can be used interchangeably.
- Lemon Juice – Infuses a delightful acidity; lime juice works well if you prefer a different citrus flavor.
- Lemon Zest – Elevates the lemon flavor; orange zest can also offer a nice twist.
- Milk – Adjusts batter consistency; any milk variety, including plant-based options, will suffice.
- Raspberries – Offer vibrant flavor and texture; both fresh and frozen can be used for a lovely burst in the cake.
- Self-Raising Flour – Forms the cake’s structure; all-purpose flour with a pinch of baking powder is a good alternative.
For the Icing
- Icing Sugar – Sweetens and thickens the icing; feel free to adjust based on your preferred level of sweetness.
- Lemon Juice – Enhances the icing’s flavor; use fresh juice for the best taste.
This delightful Lemon Raspberry Yogurt Cake will be the star of your next gathering, sure to impress with its rich flavors and moist texture!
How to Make Lemon Raspberry Yogurt Cake
Preheat your oven to 170°C (150°C fan-forced). Grease and line a 22cm spring-form pan to ensure easy release of your cake later.
Cream the butter and caster sugar together using electric beaters for 4-5 minutes until the mixture is light and creamy. Don’t forget to add in the lemon rind for an aromatic touch.
Beat in the egg yolks one at a time. Make sure each yolk is fully incorporated before adding the next to bring richness to the batter.
Sift together the self-raising flour and almond meal. Then, alternately fold these with the Greek yogurt and milk into the batter, ensuring a smooth mix. Gently stir in 1 cup of raspberries for that juicy burst!
Whisk the egg whites in a clean bowl until soft peaks form. Carefully fold one-quarter of the egg whites into the cake batter, then gently add the remaining whites to maintain that lovely airy texture.
Spoon the batter into the prepared pan and scatter the remaining raspberries on top, ensuring each slice will have a fruity surprise!
Bake in the preheated oven for 45 minutes. Then, reduce the temperature to 160°C (140°C fan-forced) and bake for an additional 25-30 minutes until the cake is golden brown and a skewer inserted comes out clean.
Cool the cake in the pan for 20 minutes, then transfer it to a wire rack to cool completely before icing.
Mix the icing ingredients until smooth. Once the cake is cooled, drizzle the icing over the top, slice, and serve!
Optional: Serve with a generous dollop of Greek yogurt for added creaminess.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Lemon Raspberry Yogurt Cakes are ideal for busy home cooks looking to save time! You can prepare the cake batter and refrigerate it for up to 24 hours before baking, ensuring all flavors are well combined. Simply cover the mixing bowl tightly to maintain moisture. Additionally, the baked cake can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 3 days without losing its delightful moist texture. When you’re ready to serve, simply drizzle the icing over the cooled cake and cut into slices for a delightful, effortless dessert that’s just as delicious as when it’s freshly baked.
How to Store and Freeze Lemon Raspberry Yogurt Cake
Room Temperature: Keep your cake covered at room temperature for up to 2 days. This will help maintain its moist texture and flavor.
Fridge: If you have leftovers, refrigerate your cake in an airtight container to extend freshness for up to 5 days. Let it come to room temperature before serving for the best taste.
Freezer: For longer storage, freeze slices of the Lemon Raspberry Yogurt Cake wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw in the fridge overnight before enjoying.
Reheating: Gently reheat slices in the microwave for about 10-15 seconds to enjoy a warm treat reminiscent of freshly baked goodness.
Expert Tips for Lemon Raspberry Yogurt Cake
Room Temperature Butter: Ensure your butter is at room temperature for easier creaming with sugar, leading to a lighter cake texture.
Egg Whites Matter: Watch your egg whites while beating; overwhipping them can result in a dry cake. Aim for soft peaks for the best results.
Quality Ingredients: Use fresh, high-quality raspberries and lemon juice to truly enhance the flavor of your Lemon Raspberry Yogurt Cake.
Oven Thermometer: If you’re unsure about your oven temperature, use an oven thermometer to ensure even baking and prevent under or overcooking.
Icing Timing: Ice the cake only after it has fully cooled. This will prevent the icing from melting and ensure a beautiful finish.
Storage Tips: Store any leftovers of your Lemon Raspberry Yogurt Cake in an airtight container at room temperature for up to two days to maintain moisture.
What to Serve with Lemon Raspberry Yogurt Cake?
Elevate your dessert experience by creating the perfect accompaniment for this delightful cake.
Thick Greek Yogurt: Its creaminess and tang balance the cake’s sweetness, enhancing each delicious slice.
Whipped Cream: Light and airy, a dollop of freshly whipped cream adds delightful texture and richness to every bite.
Fresh Berries: Serve with a mix of fresh raspberries, blueberries, and strawberries for a fruity pop that complements the cake’s flavors.
Lemon Sorbet: A refreshing, zesty treat that mirrors the cake’s lemony goodness, providing a refreshing contrast to the moist cake.
Coconut Whipped Cream: For a tropical twist, try this lighter alternative to regular whipped cream, adding a hint of sweetness.
Homemade Lemon Curd: The tartness of lemon curd adds an exciting zing, creating an indulgent pairing that enhances the flavors beautifully.
Iced Tea or Lemonade: A refreshing glass of iced tea or homemade lemonade offers a thirst-quenching contrast to this moist treat.
These pairings ensure a delightful culinary experience, turning a simple cake into a memorable feast!
Lemon Raspberry Yogurt Cake Variations
Feel free to unleash your creativity and adapt this cake to suit your taste preferences!
Dairy-Free: Substitute Greek yogurt with coconut yogurt and use plant-based butter to make this cake dairy-free without sacrificing flavor.
Nut-Free: Replace almond meal with equal amounts of oat flour or more self-raising flour for a nut-free version that’s still deliciously moist.
Coconut Twist: Incorporate desiccated coconut into the batter for a tropical flair that beautifully complements the raspberries and lemon.
Chocolate Delight: Add half a cup of chocolate chips for a rich, indulgent twist, making each slice an unforgettable treat.
Herbal Notes: Enhance the flavor by folding in a tablespoon of fresh chopped mint or basil, offering a refreshing herbal twist that excites the palate.
Zesty Infusion: For a stronger lemon profile, double the amount of lemon juice and zest, giving every bite an extra zing.
Spicy Kick: Add a sprinkle of cayenne or ginger powder to the batter to introduce a spicy warmth that contrasts beautifully with the cake’s sweetness.
Gluten-Free: Use a gluten-free all-purpose flour blend in place of self-raising flour, adjusting the baking powder accordingly for a delightful gluten-free version.
With these variations and substitutions, you’ll find endless ways to enjoy your Lemon Raspberry Yogurt Cake!
Lemon Raspberry Yogurt Cake Recipe FAQs
How do I select the best raspberries for my cake?
When choosing raspberries, look for bright, plump berries free from dark spots or mushiness. Fresh raspberries should smell fragrant and have an even color. If you opt for frozen, make sure they are evenly frozen without any clumps.
What’s the best way to store leftover Lemon Raspberry Yogurt Cake?
Store your cake covered at room temperature for up to 2 days to preserve its moisture. If you have leftovers after that, place it in an airtight container in the fridge, where it will stay fresh for up to 5 days. Remember to let it come back to room temperature before serving for the best flavor!
Can I freeze Lemon Raspberry Yogurt Cake, and if so, how?
Absolutely! To freeze your cake, first allow it to cool completely. Then, slice it into portions, wrap each slice tightly in plastic wrap, and then in aluminum foil. This way, your cake can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and savor the deliciousness.
What should I do if the cake turns out dry?
If you find your Lemon Raspberry Yogurt Cake is a bit dry, it could be due to overbaking or under-measuring ingredients. Always use a skewer to check for doneness about 5-10 minutes before the suggested baking time. To moisten a dry cake, try serving it with a drizzle of fresh lemon syrup or a generous portion of Greek yogurt on the side.
Are there any dietary considerations for this recipe?
Yes! This cake contains dairy and nuts (from almond meal). For those with dairy allergies, you can substitute the Greek yogurt with a dairy-free alternative. If you’re allergic to nuts, simply use ground oats or all-purpose flour instead of almond meal. Always check ingredient labels if you’re cooking for someone with allergies.
Can I use a different type of flour in this recipe?
Certainly! If you need a gluten-free alternative, you can substitute self-raising flour with a gluten-free baking blend. Just make sure to add a bit of baking powder if your blend doesn’t already contain it. Follow the same measurements, and you’ll still enjoy the lovely texture of this Lemon Raspberry Yogurt Cake!
Lemon Raspberry Yogurt Cake Perfect for Any Celebration
Ingredients
Equipment
Method
- Preheat your oven to 170°C (150°C fan-forced). Grease and line a 22cm spring-form pan.
- Cream the butter and caster sugar together for 4-5 minutes until light and creamy. Add in the lemon rind.
- Beat in the egg yolks one at a time until fully incorporated.
- Sift together the self-raising flour and almond meal, and alternately fold with Greek yogurt and milk into the batter. Stir in 1 cup of raspberries.
- Whisk the egg whites until soft peaks form and fold into the batter.
- Spoon the batter into the prepared pan and scatter remaining raspberries on top.
- Bake for 45 minutes at 170°C, then reduce the temperature to 160°C and bake for an additional 25-30 minutes.
- Cool the cake in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- Mix the icing ingredients until smooth, then drizzle over the cooled cake.