Lemon Raspberry Yogurt Cake Perfect for Any Celebration
This Lemon Raspberry Yogurt Cake is moist and light, bursting with flavor for any occasion.
Equipment
- 22cm spring-form pan
- electric beaters
- Mixing bowls
- Sifter
- Wire rack
Ingredients
For the Cake
- 125 g Butter unsalted
- 200 g Caster Sugar
- 3 large Egg Yolks
- 100 g Almond Meal or ground almonds
- 200 g Greek Yogurt
- 150 g Icing Sugar Mixture
- 50 ml Lemon Juice freshly squeezed
- 1 tbsp Lemon Zest
- 100 ml Milk
- 150 g Raspberries fresh or frozen
- 200 g Self-Raising Flour
For the Icing
- 150 g Icing Sugar
- 20 ml Lemon Juice for flavor
Instructions
Cake Preparation
- Preheat your oven to 170°C (150°C fan-forced). Grease and line a 22cm spring-form pan.
- Cream the butter and caster sugar together for 4-5 minutes until light and creamy. Add in the lemon rind.
- Beat in the egg yolks one at a time until fully incorporated.
- Sift together the self-raising flour and almond meal, and alternately fold with Greek yogurt and milk into the batter. Stir in 1 cup of raspberries.
- Whisk the egg whites until soft peaks form and fold into the batter.
- Spoon the batter into the prepared pan and scatter remaining raspberries on top.
- Bake for 45 minutes at 170°C, then reduce the temperature to 160°C and bake for an additional 25-30 minutes.
- Cool the cake in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- Mix the icing ingredients until smooth, then drizzle over the cooled cake.
Notes
Serve with a dollop of Greek yogurt for extra creaminess. Store leftovers in an airtight container for up to 2 days.