There’s something truly revitalizing about the combination of zesty lemon and tart raspberries, especially on a warm summer day. Picture this: the sun shines through your kitchen window as the sweet aroma of my Lemon Raspberry Loaf Cake fills the air, bringing back fond memories of sunny picnics and laughter with friends. This one-bowl wonder is not just quick and easy to make; it’s also a delightful treat that showcases the vibrant flavors of fresh ingredients.
Whether you’re an experienced chef or just stepping into the world of baking, this recipe guarantees a moist, tender cake that will impress anyone who gets a slice. Perfect for those moments when fast food just won’t cut it, this loaf cake is a simple solution to satisfy your homemade cravings. And the best part? You can easily swap in your favorite berries, making it a versatile favorite for any season. So, roll up your sleeves, and let’s create some delicious memories together with this Lemon Raspberry Yogurt Cake!
Why is Lemon Raspberry Yogurt Cake a must-try?
Deliciousness in Each Bite: Each slice of this cake is a burst of refreshing flavors, expertly balancing zesty lemon and sweet raspberries.
Simplicity at Its Finest: With just one bowl needed, cleanup is a breeze, making it perfect for busy days or spontaneous baking sessions!
Moist and Flavorful: Thanks to Greek yogurt, this cake stays wonderfully moist, ensuring a tender crumb that’s irresistible for everyone.
Versatile Delight: Easily customize this recipe by swapping in your favorite berries, providing endless options to suit your taste.
Crowd-Pleasing Treat: Whether for gatherings or simply a cozy afternoon at home, this cake is sure to impress with its vibrant flavors and stunning presentation.
And if you’re looking to elevate your culinary repertoire, check out our other easy summer desserts that highlight fresh flavors!
Lemon Raspberry Yogurt Cake Ingredients
- For the Cake
- Caster Sugar – Essential for sweetness and moisture, ensuring a delightful balance in flavor.
- Lemon Zest – Provides a bright, citrus aroma that enhances the overall taste of the cake.
- Eggs (3 large) – Contribute structure and moisture; make sure they’re at room temperature for even mixing.
- Neutral Oil (90 ml, e.g., Canola Oil) – Keeps the cake soft and moist; avoid strong-flavored oils for the best results.
- Lemon Juice (90 ml) – Adds acidity and enhances flavor; freshly squeezed juice is highly recommended for optimal taste.
- Greek Yogurt (180 gr) – Ensures moistness and gives a tangy flavor; can be substituted with natural yogurt if necessary.
- Self-Rising Flour (300 gr) – Provides structure; if unavailable, substitute with plain flour, adding 1½ tsp baking powder and ½ tsp baking soda.
- Fine Table Salt (1 pinch) – Balances the sweetness and enhances flavor.
- Raspberries (200 gr) – Adds vibrant flavor and texture; feel free to use fresh or frozen raspberries based on preference.
- Icing Sugar (100 gr, optional for icing) – Sweetens the optional glaze; mix with lemon juice for a smooth drizzle.
- Additional Raspberries (50 gr, optional for serving) – Perfect for garnishing, enhancing presentation and flavor.
How to Make Lemon Raspberry Yogurt Cake
Preheat Oven: Begin by preheating your oven to 180°C (350°F). Don’t forget to prepare your 12 x 30 cm (5 x 12-inch) loaf pan by greasing and lining it with parchment paper.
Mix Sugar and Zest: In a large mixing bowl, combine the caster sugar and lemon zest. Use your fingers to rub them together gently, releasing the aromatic oils that make this cake so delightful.
Whisk Ingredients: Add the eggs to the mixture and whisk until it’s slightly bubbly. Then, mix in the neutral oil, lemon juice, and Greek yogurt until everything is beautifully combined.
Fold in Dry Ingredients: Gradually sift in the self-rising flour and sprinkle in a pinch of salt. Gently fold the mixture until no lumps remain—remember, being careful not to overmix helps keep the cake light and fluffy.
Layer the Batter: Pour roughly one-third of the batter into your prepared loaf pan, followed by half of the raspberries. Add another third of the batter, layer the remaining raspberries, and finish with the last section of batter.
Bake Away: Place the loaf pan in the oven and bake for 40-50 minutes. The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool on a wire rack before carefully removing it from the pan.
Prepare the Icing (Optional): If you’d like to add a sweet drizzle, whisk together the icing sugar and lemon juice until smooth, then drizzle it over the cooled cake.
Optional: Serve the cake warm with a sprinkle of extra raspberries for added flair.
Exact quantities are listed in the recipe card below.
Make Ahead Options
This Lemon Raspberry Yogurt Cake is an excellent choice for meal prep, allowing you to enjoy homemade goodness even on the busiest days! You can prepare the batter up to 24 hours in advance; simply mix the ingredients and store it in the refrigerator in an airtight container. The raspberries can also be washed and measured ahead of time for a quick assembly later. When you’re ready to bake, just pour the batter into the pan and layer in the raspberries. To ensure the cake remains just as delicious, don’t overmix the batter and bake it just before you plan to serve. This way, you’ll have a fresh, moist cake that makes for an ideal dessert or snack!
Expert Tips for Lemon Raspberry Yogurt Cake
- Fresh Ingredients: Always use fresh lemon juice and zest for the best flavor; bottled juice lacks the zesty brightness that makes this cake special.
- Room Temperature Eggs: Ensure your eggs are at room temperature to achieve a smooth, well-mixed batter that helps the cake rise beautifully.
- Gentle Mixing: Be cautious not to overmix the batter; gentle folding prevents the cake from becoming dense, keeping it light and airy.
- Berry Adjustment: When substituting raspberries with other berries, adjust the sugar based on their sweetness to maintain the right balance in the Lemon Raspberry Yogurt Cake.
- Watch the Bake Time: Keep an eye on the cake during baking; every oven varies, so check for doneness a few minutes early to avoid dryness.
Lemon Raspberry Yogurt Cake Variations
Feel free to get creative and adapt this delicious cake to suit your taste preferences!
- Berry Swap: Substitute raspberries for blueberries, strawberries, or blackberries, allowing for a delightful twist in flavor. The vibrant colors will also make your cake visually stunning!
- Zesty Orange: Replace lemon juice and zest with fresh orange for a citrusy variation that’s equally refreshing. The sweet aroma of oranges will fill your kitchen and invigorate your senses.
- Nutty Delight: Add chopped nuts, like almonds or walnuts, into the batter for added crunch and texture. A sprinkle on top before baking gives a lovely nutty aroma as the cake bakes.
- Herb Infusion: Mix in finely chopped fresh mint or basil to the batter for an unexpected herbaceous taste that complements the fruit beautifully. The freshness of herbs can elevate your cake experience!
- Spice It Up: Add a dash of cinnamon or nutmeg to the batter for a warm, inviting flavor profile. This subtle spice can transport you to cozy gatherings any time of year.
- Vegan Version: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a non-dairy yogurt alternative to make it vegan-friendly without sacrificing taste.
- Chocolate Drizzle: For an indulgent twist, drizzle melted dark chocolate over the icing or before serving. The chocolate pairs beautifully with the tartness of the raspberries!
- Coconut Cream: Replace Greek yogurt with coconut yogurt and top with toasted coconut flakes for a luscious tropical vibe that’s perfect for summer days.
Each of these variations adds its own magic to the classic Lemon Raspberry Yogurt Cake, letting you enjoy it in so many delightful ways!
How to Store and Freeze Lemon Raspberry Yogurt Cake
Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days for optimal freshness and flavor.
Fridge: If you want to extend its shelf life, refrigerate the cake for up to 7 days, ensuring it’s tightly covered to prevent drying out.
Freezer: For longer storage, freeze the Lemon Raspberry Yogurt Cake either whole or sliced without icing for up to 3 months. Wrap it securely in plastic wrap and foil.
Reheating: To enjoy the cake later, thaw it in the fridge overnight, then allow it to come to room temperature before serving, or warm slices in the microwave for a delicious treat!
What to Serve with Lemon Raspberry Yogurt Cake?
The perfect accompaniment to this delightful cake can elevate your dessert experience to new heights and create an unforgettable meal.
Herbal Tea: A soothing cup of herbal tea complements the cake’s tangy flavors while enhancing the overall refreshment of your dessert. It creates an inviting atmosphere perfect for afternoon gatherings.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a satisfying contrast to the cake’s moist texture. Its rich and sweet creaminess elegance balances the tartness of the raspberries.
Fresh Berries: A medley of fresh berries on the side amplifies the fruity notes in the cake. Their natural sweetness and texture create an uplifting and visually stunning presentation.
Lemon Icing Drizzle: Drizzling extra lemon icing over the top creates a delightful sweetness that intensifies the zesty flavor. The additional layer of flavor adds another dimension to every slice.
Whipped Cream: Light and airy whipped cream adds a fluffy sweetness that pairs beautifully with the cake’s moist crumb. It elevates the dessert’s indulgence while keeping it light and refreshing.
Mint Leaves: Garnishing with fresh mint leaves not only enhances the visual appeal but also brings a refreshing herbal note. Their coolness complements the vibrant lemon and raspberry flavors perfectly.
Sparkling Lemonade: Pairing the cake with a refreshing sparkling lemonade boosts the summer vibes. Its bubbly sweetness harmonizes with the cake’s flavors, making it perfect for warm days.
Delight in these pairings, and let your culinary creativity shine alongside your Lemon Raspberry Yogurt Cake!
Lemon Raspberry Yogurt Cake Recipe FAQs
How do I choose the best raspberries for my cake?
Absolutely! Look for fresh raspberries that are vibrant red, plump, and free from mold. Avoid any that have dark spots all over, as they may be overripe. If you’re using frozen raspberries, no need to thaw them before adding to the batter; just fold them in gently!
How should I store my Lemon Raspberry Yogurt Cake?
Keep the cake in an airtight container at room temperature for up to 3 days for the best taste and texture. If you want to extend its freshness, refrigerate it for up to 7 days, but be sure to cover it tightly to prevent it from drying out.
Can I freeze the Lemon Raspberry Yogurt Cake?
Yes! To freeze, wrap the cake whole or sliced without icing in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, then allow it to reach room temperature or warm up individual slices in the microwave!
What should I do if my cake doesn’t rise properly?
Very! If your Lemon Raspberry Yogurt Cake doesn’t rise as expected, it could be due to overmixing the batter, which can lead to a dense cake. Always mix gently and only until no lumps remain. Also, ensure your baking powder is fresh and check your oven’s temperature with an oven thermometer, as it might be running cooler than indicated.
Is this Lemon Raspberry Yogurt Cake suitable for people with nut allergies?
Yes, as the recipe stands, it’s nut-free! However, if you add nuts, like pistachios or almonds, please make sure to inform anyone who may have allergies. Always check labels on any packaged ingredients to guarantee they’re nut-free.
What are some ways to customize this recipe?
The more the merrier! You can easily swap out raspberries for blueberries, strawberries, or even cranberries based on your preference and availability. If using sweeter fruits like strawberries, consider reducing the sugar slightly to maintain that delightful balance in your Lemon Raspberry Yogurt Cake!
Delicious Lemon Raspberry Yogurt Cake for Summer Bliss
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and prepare your loaf pan by greasing and lining it with parchment paper.
- In a large mixing bowl, combine the caster sugar and lemon zest. Rub them together gently to release the aromatic oils.
- Add the eggs to the mixture and whisk until slightly bubbly. Mix in the neutral oil, lemon juice, and Greek yogurt until well combined.
- Gradually sift in the self-rising flour and sprinkle in salt. Gently fold until no lumps remain.
- Pour roughly one-third of the batter into the loaf pan, layer half of the raspberries, add another third of the batter, and layer the remaining raspberries, finishing with the last section of batter.
- Bake for 40-50 minutes until the top is golden brown and a toothpick comes out clean. Cool on a wire rack before removing it from the pan.
- For optional icing, whisk together icing sugar and lemon juice until smooth, then drizzle it over the cooled cake.