Lemon Raspberry Yogurt Cake That Brightens Any Celebration
A delightful lemon raspberry yogurt cake that combines bright flavors and moist texture, perfect for gatherings or afternoon treats.
Equipment
- Oven
- Mixing bowl
- Spring-form Pan
- electric beaters
Ingredients
For the Cake
- 200 g Unsalted Butter at room temperature
- 200 g Caster Sugar
- 3 Large Eggs use large eggs for consistency
- 200 g Greek Yogurt plain unsweetened yogurt can substitute
- 150 g Icing Sugar no substitutions recommended
- 2 Tbsp Fresh Lemon Juice and Zest fresh lemon is superior
- 100 ml Milk almond or oat milk may fit dietary needs
- 200 g Frozen Raspberries fresh raspberries can be used
- 250 g Self-Raising Flour regular flour works with baking powder
For the Icing
- 150 g Icing Sugar for a smooth finish
- 2 Tbsp Lemon Juice fresh juice enhances flavor
Instructions
Steps to Make the Cake
- 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.
Notes
Top with a dollop of thick Greek yogurt for added creaminess.