Delicious Lemon Raspberry Yogurt Cake for Summer Bliss
A refreshing Lemon Raspberry Yogurt Cake, perfect for summer, bursting with flavors of lemon and raspberries.
Equipment
- - Loaf pan
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
For the Cake
- 180 gr Greek Yogurt Can be substituted with natural yogurt if necessary.
- 90 ml Neutral Oil e.g., Canola Oil
- 90 ml Lemon Juice Freshly squeezed juice is highly recommended.
- 3 large Eggs At room temperature for even mixing.
- 300 gr Self-Rising Flour Can substitute with plain flour and adjust with baking powder and baking soda.
- 1 pinch Fine Table Salt
- 200 gr Raspberries Fresh or frozen based on preference.
- 100 gr Icing Sugar Optional for icing, mixed with lemon juice for glaze.
- 50 gr Additional Raspberries Optional for serving.
- caster sugar Caster Sugar Essential for sweetness and moisture.
- Lemon Zest Provides a bright, citrus aroma.
Instructions
How to Make Lemon Raspberry Yogurt Cake
- 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.
Notes
Serve warm with a sprinkle of extra raspberries for added flair.