Zesty Lemon Raspberry Yogurt Cake for Effortless Summer Baking
Delight in this Lemon Raspberry Yogurt Cake, a refreshing dessert perfect for summer gatherings or cozy afternoons.
Equipment
- - Loaf pan
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Rubber spatula
Ingredients
For the Cake
- 200 g caster sugar can substitute with granulated sugar
- 1 tbsp lemon zest use fresh lemon for best results
- 2 large eggs at room temperature
- 120 ml neutral oil or melted butter
- 60 ml lemon juice freshly squeezed
- 200 g Greek yogurt can swap for sour cream
- 250 g self-rising flour or use plain flour with baking powder
- 1 tsp fine table salt
- 150 g raspberries fresh, or thawed if using frozen
For the Icing (optional)
- 100 g icing sugar
- 30 ml lemon juice freshly squeezed
For Serving (optional)
- 100 g raspberries for garnish
Instructions
How to Make Lemon Raspberry Yogurt Cake
- Preheat your oven to 180°C (350°F). Prepare a 12 x 30 cm (5 x 12-inch) loaf pan with baking paper and a light greasing.
- Combine caster sugar and lemon zest in a large bowl. Rub them together gently to release the fragrant oils.
- Whisk in the eggs until well combined. Add oil, lemon juice, and Greek yogurt, stirring until mixed.
- Fold in self-rising flour and salt until no lumps remain, achieving a light and fluffy texture.
- Layer one-third of the batter into the prepared pan, scatter half the raspberries on top, repeat with another third of the batter and remaining raspberries. Finish with the last portion of batter.
- Bake for 40-50 minutes, until golden brown and a toothpick comes out clean.
- Cool in the pan for a bit, then transfer to a wire rack to cool completely.
- Prepare optional icing by whisking icing sugar and lemon juice until it reaches a thick consistency. Drizzle it over the cooled cake.
Notes
Serve with a dollop of whipped cream for extra indulgence.