There’s nothing quite like the invigorating scent of fresh lemons mingling with sweet, tart raspberries, especially as you mix them into a batter that’s destined to become a showstopper. Picture this: you’re hosting friends for a sunny afternoon, or perhaps looking to elevate your weekend brunch. The answer to your dessert dilemma is right here—this Lemon Raspberry Yogurt Cake is your go-to treat! Moist and bursting with fruity flavor, it’s perfect for any gathering or simply to savor with a cup of tea.
I discovered this delightful cake when I craved something a little lighter yet utterly satisfying. With the tang of yogurt and the zest of lemon brightening each bite, it transforms a simple cake into a flavor celebration. Whether you’re a seasoned baker or just starting, this recipe welcomes everyone to create a mouthwatering masterpiece. Trust me, the beauty of this cake is not just in its taste, but also in how effortlessly it comes together—making it a true crowd-pleaser that you’ll want to share with everyone!
Why will you love this Lemon Raspberry Yogurt Cake?
Irresistible Freshness: The combination of tangy yogurt and lemon creates a refreshing flavor that dances on your palate.
Moist and Flavorful: Thanks to the yogurt, this cake remains incredibly moist with a tender crumb that everyone will love.
Quick to Make: With simple ingredients and straightforward instructions, you’ll have this delightful cake in the oven in no time.
Versatile Serving Options: Pair it with thick Greek yogurt or whipped cream for an indulgent treat, making it perfect for any occasion.
Eye-Catching Presentation: The vibrant raspberries on top make this cake not only delicious but visually stunning—perfect for impressing guests!
Whether you’re hosting a brunch or enjoying a quiet afternoon, this cake is a delicious choice that adds a touch of sunshine to your table.
Lemon Raspberry Yogurt Cake Ingredients
For the Cake
• Butter – Adds richness and moisture for a tender crumb.
• Caster Sugar – Sweetens the cake while helping to achieve that delightful airy texture.
• Eggs – Provides essential structure and richness to keep the cake light.
• Greek Yoghurt – Moisture and a tangy kick that elevates the overall flavor.
• Milk – Adds a touch of creaminess and further softens the cake crumb.
• Almond Meal – Gives a lovely nutty flavor and contributes to the cake’s structure; swap with desiccated coconut for a unique twist.
• Self-Raising Flour – Ensures your cake rises beautifully and remains fluffy.
• Zest of Lemon – Brightens the flavor with refreshing citrus notes, enhancing the entire cake experience.
• Lemon Juice – Balances the sweetness with fresh acidity, making each bite burst with flavor.
• Raspberries – Infuses the cake with tartness and moisture; you can use frozen ones for easy prep.
For the Icing
• Icing Sugar – Creates a sweet, glossy finish for your cake.
• Lemon Juice – Adds freshness and a creamy consistency to the icing.
• Zest of Lemon – Intensifies the lemon flavor in the icing for a delicious complement to the cake.
This Lemon Raspberry Yogurt Cake is bound to become a favorite at your gatherings, bringing a bright punch of flavor that’s both inviting and enjoyable!
How to Make Lemon Raspberry Yogurt Cake
Preheat your oven to 170°C (or 160°C for fan-forced ovens). Take a 22cm spring-form pan, grease it well, and line the base with baking paper for easy removal.
Cream the butter and caster sugar in a mixing bowl. Using electric beaters, mix for about 4-5 minutes until the mixture is light and fluffy, giving your cake that airy texture.
Add the lemon zest, then incorporate the egg yolks one at a time, mixing well after each addition to fully blend those vibrant flavors together.
Fold in the dry ingredients by alternating between the sifted self-raising flour and almond meal, mixing in the Greek yogurt and milk until just combined. Gently stir in 1 cup of raspberries, adding bursts of fruity goodness!
Beat the egg whites in a separate bowl until soft peaks form. Carefully fold a quarter of the egg whites into your batter to lighten it, then gently incorporate the rest to keep it airy.
Spoon the batter into the prepared pan, smoothing the top, and sprinkle any remaining raspberries over the surface for a delightful pop of color.
Bake for 45 minutes at 170°C, then reduce the temperature to 160°C (or 140°C for fan-forced) and continue baking for an additional 25-30 minutes. Check for doneness with a skewer—it should come out clean!
Cool the cake in the pan for 20 minutes, allowing it to set slightly before transferring it to a wire rack to cool completely—this helps prevent it from becoming soggy.
Prepare the icing by beating together icing sugar, lemon juice, and lemon zest until smooth. Drizzle this delicious mixture over your cooled cake for the perfect finishing touch!
Optional: Serve with a dollop of thick Greek yogurt on the side for extra creaminess.
Exact quantities are listed in the recipe card below.
Expert Tips for Lemon Raspberry Yogurt Cake
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you begin—this helps create a smooth batter and ensures even baking.
- Gentle Folding: When you fold in the egg whites, do so gently to maintain the airy texture of your Lemon Raspberry Yogurt Cake. Overmixing can lead to a dense cake.
- Prevent Sogginess: Always allow the cake to cool in the pan before removing it, which helps avoid a soggy bottom.
- Perfect Baking Time: Keep an eye on your cake towards the end of the baking time; ovens can vary significantly, so check for doneness with a skewer.
- Zesty Icing: For a flavorful icing, use freshly squeezed lemon juice and zest—this will enhance the overall citrus flavor of the cake.
- Storage Tips: Store any leftover cake in an airtight container at room temperature for up to three days to keep it fresh and moist.
Make Ahead Options
These Lemon Raspberry Yogurt Cake preparations are perfect for meal prep enthusiasts looking to save time during busy weeks! You can prepare the cake batter up to 24 hours in advance—just store it in an airtight container in the refrigerator. For even easier planning, you can pre-measure and mix your dry ingredients (flour, almond meal, and sugar) and store them in a sealed bag for up to 3 days. Remember to gently stir the batter again before baking to maintain its fluffy texture. When you’re ready to bake, simply follow the cooking instructions, and you’ll enjoy a delightful cake that’s just as moist and flavorful as if it were freshly made!
What to Serve with Lemon Raspberry Yogurt Cake?
This cake is a delightful centerpiece, and pairing it with the right sides can elevate your dessert experience to new heights.
- Thick Greek Yogurt: A dollop adds creaminess and balances the cake’s sweetness with a tangy flavor that complements the raspberries beautifully.
- Whipped Cream: Light and fluffy, whipped cream offers an indulgent touch, perfect for those who enjoy a richer dessert experience.
- Fresh Berries Salad: Create a medley of seasonal berries to enhance the cake’s fruity notes, adding a burst of freshness with each bite.
- Lemon Sorbet: This icy treat brings a zesty, refreshing contrast that harmonizes wonderfully with the lemon and raspberry flavors.
- Vanilla Ice Cream: A scoop of vanilla ice cream serves as a classic pairing, its creaminess melts beautifully with the warm cake, coating your palate in a sweet embrace.
- Chilled Herbal Tea: Serve with a light and invigorating herbal tea to cleanse the palate, enhancing the cake’s fresh flavors—think mint or chamomile for a soothing effect.
- Sparkling Water with Lime: Elevate your serving experience with a splash of lime in sparkling water. The citrus notes will enhance your cake’s tartness and add a refreshing fizz.
- Chocolate Drizzle: For those who adore the sweet and tart combination, a chocolate drizzle can add both richness and an unexpected contrast against the fruity cake.
- Almond Biscotti: Crunchy, nutty biscotti adds delightful texture and a whisper of flavor that pairs exquisitely with the moist cake.
Each of these pairings brings a unique element to your dessert table, making your gathering even more memorable!
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. This helps maintain its moisture and freshness without refrigeration.
Fridge: If you want to extend its shelf life, place it in the fridge where it can stay fresh for up to a week. Just be sure to cover it securely to prevent drying out.
Freezer: The Lemon Raspberry Yogurt Cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap, then aluminum foil to protect it from freezer burn.
Reheating: To enjoy the cake after freezing, allow it to thaw in the refrigerator overnight. For a warm treat, gently reheat individual slices in the microwave for about 15-20 seconds.
Lemon Raspberry Yogurt Cake Variations
Feel free to explore and personalize this delightful cake to suit your taste—let your creativity shine!
- Dairy-Free: Substitute Greek yogurt with coconut yogurt for a plant-based twist that retains moisture and flavor.
- Nut-Free: Use all-purpose flour instead of almond meal for those with nut allergies, ensuring everyone can indulge.
- Fresh Fruit: Swap out raspberries for blueberries or blackberries to change the flavor profile while keeping it fruity and fun.
- Citrus Kick: Add a splash of orange juice along with the lemon for a zesty citrus blend that brightens each bite!
- Chocolate Lovers: Mix in some cocoa powder to create a chocolate version—just reduce the flour slightly for balance.
- Herb Infusion: Incorporate fresh thyme or basil with the lemon zest for a sophisticated herbal note that enhances the cake’s freshness.
- Spiced Up: Add a pinch of cinnamon or nutmeg to the batter for a warm spice touch that complements the fruit beautifully.
- Gluten-Free: Use a gluten-free flour blend to make this cake suitable for those on gluten-free diets without sacrificing flavor.
Each of these variations invites you to put your own spin on this cake, making it an even more cherished recipe!
Lemon Raspberry Yogurt Cake Recipe FAQs
What kind of raspberries should I use?
Absolutely! Fresh raspberries will give the cake a tart burst of flavor, while frozen raspberries are a convenient choice that works beautifully too. If using frozen, there’s no need to thaw them first; just gently fold them into the batter as you would with fresh ones.
How should I store leftover Lemon Raspberry Yogurt Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’re looking to keep it for a longer period, refrigerate it, where it can last up to a week. Just ensure it’s securely covered to prevent it from drying out!
Can I freeze the Lemon Raspberry Yogurt Cake?
Certainly! You can freeze the cake for up to 2 months. First, wrap it tightly in plastic wrap to keep out moisture, then add a layer of aluminum foil to protect against freezer burn. When you’re ready to enjoy it, thaw it in the refrigerator overnight for best results.
What if my cake is too dense after baking?
If your cake turns out denser than expected, it may be due to overmixing the batter after adding the egg whites. Be gentle during this step to maintain the cake’s light texture. Another factor could be using cold ingredients; always use room temperature butter and eggs for better emulsion.
Is this recipe suitable for those with nut allergies?
While almond meal adds a lovely nutty flavor, it can easily be substituted with desiccated coconut or an equal measure of more self-raising flour for a nut-free option. This way, your delicious Lemon Raspberry Yogurt Cake remains safe for those with nut allergies!
Lemon Raspberry Yogurt Cake: A Light and Luscious Treat
Ingredients
Equipment
Method
- Preheat your oven to 170°C (or 160°C for fan-forced ovens). Grease a 22cm spring-form pan and line the base with baking paper.
- Cream the butter and caster sugar in a mixing bowl until light and fluffy, about 4-5 minutes.
- Add the lemon zest, then incorporate the egg yolks one at a time, mixing well after each addition.
- Fold in the dry ingredients by alternating between the sifted self-raising flour and almond meal, mixing in the Greek yogurt and milk until just combined. Stir in 1 cup of raspberries.
- Beat the egg whites in a separate bowl until soft peaks form. Fold a quarter of the egg whites into your batter, then gently incorporate the rest.
- Spoon the batter into the prepared pan, smoothing the top, and sprinkle any remaining raspberries over the surface.
- Bake for 45 minutes at 170°C, then reduce the temperature to 160°C and continue baking for an additional 25-30 minutes.
- Cool the cake in the pan for 20 minutes, then transfer to a wire rack.
- Prepare the icing by beating together icing sugar, lemon juice, and lemon zest until smooth. Drizzle over your cooled cake.