There’s something incredibly uplifting about the sun shining through a window while the aroma of a freshly baked Lemon Raspberry Yogurt Cake wafts through the kitchen. This delightfully moist cake is a celebration of bright citrus and tart berries that dance together, creating a symphony of flavors that will tantalize your taste buds. Perfect for gatherings or a quiet afternoon treat, this cake can be whipped up in just over an hour, making it an easy choice when you want something special without the fuss.
Whether you serve it topped with a dollop of Greek yogurt or a generous spoonful of whipped cream, this cake is a versatile crowd-pleaser that brings everyone together. As the sweetness of the raspberries intertwines with the zesty lemon notes, each bite transports you to a warm summer day, no matter the season. Ready to embark on this delicious baking journey? Let’s get started!
Why is Lemon Raspberry Yogurt Cake a must-try?
Bright flavors: The harmonious blend of tangy lemon and juicy raspberries creates a refreshing dessert experience.
Moist texture: Thanks to the addition of yogurt, this cake remains delectably tender and moist, ensuring every bite is a delight.
Quick to prepare: In just over an hour, you can whip up this scrumptious cake, making it a fantastic option for spontaneous gatherings.
Versatile delight: Perfect as a stand-alone treat or served with Greek yogurt or whipped cream, it fits any occasion.
Crowd-pleaser: Its vibrant colors and flavors appeal to everyone, guaranteed to impress family and friends alike!
Lemon Raspberry Yogurt Cake Ingredients
For the Cake
• Unsalted Butter – Provides richness and moisture; use at room temperature for easy creaming.
• Caster Sugar – Contributes sweetness and a light texture; granulated sugar can be used with slight texture variation.
• Large Eggs – Acts as a binding agent; always use large eggs for consistency.
• Greek Yogurt – Essential for moisture and tang; plain unsweetened yogurt can substitute if needed.
• Icing Sugar – Needed for a smooth icing; no substitutions recommended for the best texture.
• Fresh Lemon Juice and Zest – Brightens the cake with flavor; fresh lemon is superior to bottled for authentic taste.
• Milk – Keeps the cake moist; alternatives like almond or oat milk may fit dietary needs.
• Frozen Raspberries – Adds fruitiness; fresh raspberries can be used, but note the texture change.
• Self-Raising Flour – Key for structure and rise; regular flour works with baking powder as a substitute.
For the Icing
• Icing Sugar – Helps create a smooth finish for your cake’s icing.
• Lemon Juice – Mix with icing sugar for a tangy glaze; fresh juice enhances flavor.
Let the vibrant flavors and moist texture of this Lemon Raspberry Yogurt Cake brighten up your next gathering!
How to Make Lemon Raspberry Yogurt Cake
Preheat the Oven: Begin by preheating your oven to 170°C (150°C fan-forced). Grease and line a 22cm spring-form pan for easy cake removal later.
Cream the Butter and Sugar: In a mixing bowl, cream the unsalted butter and caster sugar using electric beaters for about 4-5 minutes, until it’s light and creamy.
Incorporate Flavors: Add the fresh lemon zest to the mixture and beat until well combined. One by one, add the large egg yolks, ensuring to beat well after each addition for an airy texture.
Fold in Dry Ingredients: Gradually fold in the sifted self-raising flour and almond meal, alternating with the Greek yogurt and milk. Gently stir in 1 cup of frozen raspberries until just combined, celebrating the beautiful colors!
Whip the Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gently fold a quarter of the whipped egg whites into the cake batter to lighten it, then incorporate the rest carefully.
Prepare for Baking: Pour the batter into your prepared spring-form pan, making sure to sprinkle the remaining raspberries on top to give a delightful pop of color and flavor.
Bake with Care: Place your cake in the oven and bake for 45 minutes. Then, reduce the temperature to 160°C (140°C fan-forced) for an additional 25-30 minutes until the cake is golden and a skewer inserted comes out clean.
Cooling Time: Once baked, allow the cake to cool in the pan for 20 minutes before carefully transferring it to a wire rack for it to cool completely.
Add the Icing: For the luscious lemon icing, mix icing sugar with lemon juice until smooth. Drizzle the icing over the cooled cake and slice it beautifully for serving!
Optional: Top with a dollop of thick Greek yogurt for added creaminess.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing the Lemon Raspberry Yogurt Cake in advance can truly make your life easier during busy weeks! You can prep the batter up to 24 hours ahead by mixing it and refrigerating it in an airtight container; this helps deepen the flavors. However, for the best texture and rise, I recommend waiting to fold in the frozen raspberries until you’re ready to bake. Once the batter is ready, simply pour it into the greased pan and bake as directed. The finished cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for a few extra days. With this make-ahead option, you’ll have a delightful dessert ready to serve with minimal effort!
What to Serve with Lemon Raspberry Yogurt Cake?
The delightful experience of enjoying a slice of this cake is even better when paired with the perfect accompaniments!
- Thick Greek Yogurt: A dollop of Greek yogurt adds a creamy tang that beautifully complements the sweetness of the cake.
- Whipped Cream: This classic pairing offers a light, airy contrast to the moist texture of the cake, enhancing each bite.
- Fresh Berries: Serve with a medley of fresh berries for a burst of flavor and lusciousness that ties back to the raspberry notes.
- Lemon Sorbet: For a refreshing twist, a scoop of lemon sorbet provides a sweet and tangy balance, elevating your dessert experience.
- Mint Leaves: Garnish with fresh mint to add a pop of color and a refreshing aroma that brightens up the plate.
- Chilled Sparkling Wine: A glass of chilled sparkling wine or champagne makes for a celebratory touch, perfect for gatherings.
- A Cup of Tea: Enjoying a slice with a warm cup of tea creates a cozy moment, enhancing the cake’s beautiful flavors.
- Almond Biscotti: For a bit of crunch, serve alongside almond biscotti, adding texture and a nutty flavor that pairs well with the cake.
Expert Tips for Lemon Raspberry Yogurt Cake
• Room Temperature Butter: Ensure your unsalted butter is at room temperature for easier creaming and a lighter cake texture.
• Sift Flour: Always sift your self-raising flour before measuring to prevent lumps and achieve a fluffier cake.
• Don’t Overmix: When folding in the dry ingredients, be gentle to maintain airiness in the batter. Overmixing can lead to a dense cake.
• Check Doneness: Since oven temperatures vary, start testing for doneness a few minutes before the suggested baking time to avoid overbaking.
• Store Properly: To keep your Lemon Raspberry Yogurt Cake moist, store it in an airtight container at room temperature for up to 3 days.
Lemon Raspberry Yogurt Cake Variations
Customize the flavors of your cake with delightful twists that will inspire your creativity in the kitchen.
- Dairy-Free: Substitute Greek yogurt with coconut yogurt for a creamy, tropical flair while keeping the cake moist.
- Gluten-Free: Use a gluten-free flour blend in place of self-raising flour, adding baking powder for rise, perfect for those avoiding gluten.
- Berry Medley: Mix in a combination of berries, such as blueberries or blackberries, to create a vibrant and colorful cake bursting with fruity goodness.
- Zesty Orange Twist: Replace lemon juice and zest with fresh orange juice and zest to offer a sweet, citrusy change that brightens up any gathering.
- Nutty Crunch: Fold in chopped pecans or walnuts for a delightful crunch that contrasts with the soft cake texture and adds a deeper flavor.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top instead of icing for a rich, decadent finish that will please chocolate lovers.
- Herbal Note: Infuse the cake with fresh mint or basil for an unexpected yet refreshing herbal twist that pairs beautifully with the tangy yogurt.
- Spice it Up: Mix in a pinch of cinnamon or nutmeg to the batter for a warm flavor profile that can transform the cake into a cozy dessert.
How to Store and Freeze Lemon Raspberry Yogurt Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and freshness.
Fridge: If you need to keep it longer, refrigerate the cake in an airtight container for up to a week. This helps preserve the flavor and moisture.
Freezer: For longer storage, wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can last for up to 3 months in the freezer.
Reheating: To enjoy again, thaw the frozen cake in the fridge overnight and bring it to room temperature before slicing. It pairs wonderfully with Greek yogurt or whipped cream!
Lemon Raspberry Yogurt Cake Recipe FAQs
What type of raspberries should I use?
Absolutely! You can use either frozen or fresh raspberries for this cake. I often recommend frozen raspberries as they add moisture and blend beautifully into the batter without affecting the texture, plus they are easier to find year-round. If using fresh raspberries, just keep in mind that they may not yield the same juiciness as their frozen counterparts.
How long can I store the Lemon Raspberry Yogurt Cake?
To maintain its delightful moisture and flavor, you can store the cake in an airtight container at room temperature for up to 3 days. If you decide to refrigerate it, it can last up to a week. Just make sure to keep it sealed well to avoid drying out.
Can I freeze the Lemon Raspberry Yogurt Cake?
Definitely! To freeze, once the cake has completely cooled, wrap it tightly in plastic wrap followed by aluminum foil. This method prevents freezer burn. Your cake will stay fresh for up to 3 months. When you’re ready to enjoy it, simply thaw the cake in the fridge overnight and bring it to room temperature before serving.
What if my cake is too dense or doesn’t rise properly?
Very good question! If your cake turns out dense, it could be due to overmixing the batter after adding the dry ingredients, which can develop gluten and lead to a heavier texture. Mixing should be gentle and just until incorporated. Additionally, ensure that your baking powder is fresh and you’re accurately measuring your flour. Always sift it before measuring to remove lumps!
Are there any dietary considerations for the Lemon Raspberry Yogurt Cake?
Yes! If you’re catering to dietary needs, be mindful that this cake contains dairy and eggs. For a dairy-free option, you can replace Greek yogurt with a plain non-dairy yogurt and use a plant-based milk like almond or oat milk. If the cake is being served to someone with an egg allergy, you could try using flax eggs—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg.
How can I tell when the cake is done baking?
Kill two birds with one stone here! When your Lemon Raspberry Yogurt Cake is baking, start checking for doneness around the 45-minute mark. Insert a skewer or a toothpick into the center; if it comes out clean or with a few crumbs attached, it’s done! If it’s still wet, give it a few more minutes, but keep an eye on it—overbaking can lead to dryness.
Lemon Raspberry Yogurt Cake That Brightens Any Celebration
Ingredients
Equipment
Method
- Preheat the oven to 170°C (150°C fan-forced) and prepare a 22cm spring-form pan.
- Cream the unsalted butter and caster sugar using electric beaters until light and creamy, about 4-5 minutes.
- Add fresh lemon zest and mix well; then add large egg yolks one by one, beating well after each addition.
- Gradually fold in sifted self-raising flour and milk, alternating with Greek yogurt, then stir in 1 cup of frozen raspberries.
- Beat egg whites until soft peaks form; gently fold in a quarter into the batter, then carefully incorporate the rest.
- Pour the batter into the prepared pan, sprinkle remaining raspberries on top, and bake for 45 minutes.
- Reduce temperature to 160°C (140°C fan-forced) and bake for an additional 25-30 minutes until golden and cooked through.
- Allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
- For the icing, mix icing sugar with lemon juice until smooth and drizzle over the cooled cake before serving.