Lemon Raspberry Yogurt Cake: A Light and Luscious Treat
This Lemon Raspberry Yogurt Cake combines fresh lemons and sweet raspberries for a vibrant dessert experience.
Equipment
- 22cm spring-form pan
- Mixing bowl
- electric beaters
Ingredients
For the Cake
- 125 g Butter Adds richness and moisture
- 200 g Caster Sugar Sweetens the cake
- 2 whole Eggs Provides structure and richness
- 250 g Greek Yoghurt Adds moisture and tang
- 100 ml Milk Adds creaminess
- 100 g Almond Meal Gives nutty flavor
- 250 g Self-Raising Flour Ensures cake rises
- 1 zest Lemon Brightens the flavor
- 50 ml Lemon Juice Balances sweetness
- 150 g Raspberries Infuses tartness
For the Icing
- 150 g Icing Sugar Creates a sweet finish
- 25 ml Lemon Juice Adds freshness
- 1 zest Lemon Enhances icing flavor
Instructions
How to Make Lemon Raspberry Yogurt Cake
- 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.
Notes
Serve with a dollop of thick Greek yogurt for extra creaminess. Store leftovers in an airtight container at room temperature for up to three days.