The unmistakable scent of fresh lemons and sweet raspberries fills my kitchen as I whip up this delightful Lemon Raspberry Yogurt Cake. Summer’s bounty inspires me, and there’s nothing quite like enjoying a light, fruity dessert on a warm afternoon. This cake is an absolute dream—it’s quick, easy, and only requires one bowl to bring these vibrant flavors together. Perfectly moist with a tender crumb, every bite is a balance of sweet and tangy, making it the ideal companion for a sunny picnic or a cozy gathering with friends.
As I mix the batter, I can’t help but think how this recipe can be tailored with other berries like blueberries or strawberries, making it a versatile staple for any season. Whether you’re a busy home cook or a seasoned chef looking for a refreshing treat, this one-bowl wonder will have everyone reaching for seconds, sprinkling their plates with joy and laughter. So, let’s dive into making this simple yet stunning cake that embodies the essence of summer!
Why love Lemon Raspberry Yogurt Cake?
Simplicity: This recipe is a one-bowl wonder, making cleanup a breeze.
Light and Moist: Every slice offers a tender crumb that melts in your mouth, with the freshness of lemons and juicy raspberries.
Versatile: Easily switch the berries or add unique flavors like vanilla for a new twist each time.
Ideal for Summer: It’s the perfect dessert for warm days, embodying seasonal vibes and sun-soaked gatherings.
Crowd-Pleaser: Whether at a picnic or a cozy get-together, this cake is sure to impress and leave everyone wanting more!
Lemon Raspberry Yogurt Cake Ingredients
For the Cake
- Caster Sugar – Provides sweetness and moisture; you can substitute with granulated sugar if needed.
- Lemon Zest – Adds bright citrus aroma and flavor; ensure it’s finely grated for even distribution.
- Eggs (3 large, at room temperature) – Gives structure and emulsification; room temperature eggs mix better for a smoother batter.
- Neutral Oil (90 ml) – Keeps the cake moist; vegetable or canola oil works well.
- Lemon Juice (90 ml) – Enhances flavor and adds acidity; freshly squeezed is recommended for a fresher taste.
- Greek Yogurt (180 gr) – Provides moisture and richness, incredibly contributing to the cake’s tenderness; natural yogurt can be a great alternative.
- Self-Rising Flour (300 gr) – Gives the cake structure and lift; for a substitution, mix plain flour with 1.5 tsp baking powder and 0.5 tsp baking soda.
- Fine Table Salt (1 pinch) – Balances sweetness and enhances overall flavor.
- Raspberries (200 gr) – Offers natural sweetness and tartness; feel free to swap them with other berries based on your preference.
For the Optional Glaze
- Icing Sugar (100 gr) – Provides sweetness and a glossy finish; mix with lemon juice to achieve the desired consistency for drizzling over the cake.
Enjoy this Lemon Raspberry Yogurt Cake bursting with flavors for a delightful summer treat!
How to Make Lemon Raspberry Yogurt Cake
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Preheat your oven to 180°C (350°F) and prepare a 12×30 cm loaf pan by greasing it and lining it with baking paper to prevent sticking.
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Mix the caster sugar with the lemon zest in a large bowl, rubbing them together to release those aromatic oils that enhance the cake’s flavor.
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Incorporate the eggs and whisk until the mixture appears lightly bubbly. Then add your neutral oil, lemon juice, and Greek yogurt, blending until everything is well combined.
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Sift in the self-rising flour and a pinch of salt, whisking until the batter is smooth and free of lumps, ensuring a delightful texture.
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Layer one-third of the batter into the loaf pan. Then sprinkle half of the raspberries on top, cover with another third of the batter, and add the remaining raspberries.
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Top the cake with the final layer of batter, smoothing the surface, then bake for 40-50 minutes. Look for a golden brown finish and use a toothpick to check that it comes out clean.
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Cool the cake completely on a wire rack, then gently remove it from the pan so it can continue to breathe and set.
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Glaze (optional): Mix icing sugar with lemon juice until you achieve a thick yet pourable consistency, and drizzle over the cooled cake for an extra zesty touch.
Optional: Garnish with fresh raspberries and mint leaves for an elegant presentation.
Exact quantities are listed in the recipe card below.
Lemon Raspberry Yogurt Cake Variations
Feel free to get creative and customize this delightful cake with these fun twists!
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Berry Swap: Substitute raspberries with blueberries, strawberries, blackberries, or cranberries for a seasonal fruit explosion. Each berry brings its own unique flavor and charm!
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Flavor Boost: Add Vanilla Extract: A splash of 1-2 teaspoons enhances the cake’s aroma, giving it an irresistible warmth and depth. Your guests will be begging for the recipe!
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Add a Crunch: Incorporate Nuts: Walnuts or almonds can add texture and depth of flavor. Chop them finely and fold into the batter to give every bite a delightful crunch.
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Citrus Zing: Use Lime Zest: Swap out some lemon zest for lime zest for a tropical twist that accentuates the tartness of the berries perfectly. A zesty surprise awaits!
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Glaze Variation: Try a Chocolate Drizzle: Melt dark chocolate and drizzle over the cooled cake for a rich, decadent touch that pairs beautifully with the fruity flavors.
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Spice It Up: Introduce Ground Ginger or Cinnamon: A pinch of either spice can add a warm, comforting flavor that’s especially delightful during cooler months.
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Gluten-Free: Use Almond Flour: Replace self-rising flour with almond flour and add a little baking powder for a gluten-free version that’s moist and full of flavor.
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Dairy-Free: Substitute Greek Yogurt with Coconut Yogurt: This creates a lighter cake while keeping the moisture intact, perfect for a dairy-free alternative!
What to Serve with Lemon Raspberry Yogurt Cake?
Indulging in a slice of this vibrant lemony delight brings to mind the perfect summer meal. Let’s elevate your dessert experience together!
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Fresh Berries: Pair the cake with a medley of fresh strawberries, blueberries, and raspberries for added flavor and a pop of color that enhances the summer vibe.
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Whipped Cream: Light and fluffy whipped cream complements the zingy cake, adding creaminess that perfectly balances the tartness of the raspberries.
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Coconut Ice Cream: Creamy coconut ice cream adds a tropical twist and cooling effect, making each bite of cake sing with joy under the summer sun.
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Herbal Iced Tea: A refreshing glass of iced herbal tea brings a hint of floral notes that accentuates the lemony flavors beautifully.
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Mint Garnish: Sprinkling fresh mint leaves not only adds a touch of elegance but also introduces an invigorating aroma that heightens the cake’s lightness.
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Lemonade: Crisp and sweet lemonade creates a delightful pairing, echoing the cake’s citrus notes and delighting your palate with every sip.
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Cheese Platter: Serve alongside a cheese platter featuring light cheeses like mascarpone or ricotta, which contrasts beautifully with the cake’s sweetness and adds a savory element to your dessert spread.
Make Ahead Options
Preparing the Lemon Raspberry Yogurt Cake in advance is a fantastic way to save time on busy days! You can mix the batter and refrigerate it for up to 24 hours before baking. Just cover the bowl tightly to prevent any unwanted odors and ensure it stays fresh. Additionally, you can measure out your dry ingredients (flour, sugar, and salt) in advance and store them in an airtight container for up to 3 days. When you’re ready to bake, simply incorporate the wet ingredients, gently fold in the raspberries, and bake as directed. This method not only keeps the cake tasting just as delicious but also simplifies your baking process, making it perfect for last-minute gatherings!
Storage Tips for Lemon Raspberry Yogurt Cake
Room Temperature: Keep the cake stored at room temperature for up to 3 days in an airtight container to maintain its soft texture and moisture.
Fridge: If you prefer a colder treat, store the cake in the fridge for up to a week, but make sure to wrap slices in plastic wrap to keep them fresh.
Freezer: This Lemon Raspberry Yogurt Cake freezes beautifully! Wrap the cooled cake tightly in plastic wrap and foil, and it can last for up to 3 months. Thaw at room temperature before slicing.
Reheating: For a delightful serving experience, let thawed slices sit at room temperature briefly or reheat gently in the microwave for 10-15 seconds to enjoy its fresh taste!
Tips for the Best Lemon Raspberry Yogurt Cake
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Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for a smoother batter that rises perfectly during baking.
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Gentle Handling: When folding in raspberries, be gentle to keep your fruit intact; overmixing may break them down and lead to a mushy texture.
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Monitor Baking Time: Start checking your cake at 40 minutes; ovens vary, and removing the cake when just golden will keep it moist and tender.
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Adjust Consistency: If your batter feels too thick, a dash of lemon juice can help loosen it, while a little extra sugar can thicken if needed.
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Cool Before Glazing: Allow the Lemon Raspberry Yogurt Cake to cool completely before applying the glaze to achieve a neat and beautiful finish.
Lemon Raspberry Yogurt Cake Recipe FAQs
What is the best way to choose ripe raspberries?
Absolutely! Look for raspberries that are plump and firm with a vibrant color. They should have a slight sheen and give off a sweet, fruity aroma. Avoid any that have dark spots or feel mushy, as these can indicate overripeness or spoilage.
How should I store Lemon Raspberry Yogurt Cake?
The cake can be stored at room temperature for up to 3 days in an airtight container to keep it fresh and moist. If you prefer to refrigerate, it can last for a week, but wrap slices in plastic wrap to prevent drying out.
Can I freeze the Lemon Raspberry Yogurt Cake?
Very! To freeze, wrap the cooled cake tightly in plastic wrap and then in foil. This will help to prevent freezer burn and keep it fresh for up to 3 months. When you’re ready to enjoy it, thaw the cake at room temperature for a few hours before slicing.
What should I do if the batter is too thick or too thin?
If your batter seems too thick, you can add a splash of lemon juice to loosen it up a bit. On the other hand, if it feels too thin, try incorporating a bit more sugar. It’s all about finding that perfect balance to ensure your cake bakes just right!
Are there any dietary considerations for pets regarding this cake?
Absolutely! It’s important to remember that this Lemon Raspberry Yogurt Cake contains ingredients like sugar and citrus that are not safe for pets, particularly dogs. It’s best to keep this delicious treat for yourself and share some fresh, plain fruit with your furry friends instead.
How can I tell if my raspberries are spoiled?
If your raspberries have dark spots all over, feel mushy or emit an off-putting odor, it’s best to discard them. Fresh raspberries should be plump and vibrant, so always give them a good once-over before using them in your wonderful Lemon Raspberry Yogurt Cake!
Delicious Lemon Raspberry Yogurt Cake for Easy Summer Baking
Equipment
- - Loaf pan
- Mixing bowl
- Whisk
- Sifter
Ingredients
For the Cake
- 200 gr Raspberries Feel free to swap them with other berries.
- 90 ml Neutral Oil Vegetable or canola oil works well.
- 90 ml Lemon Juice Freshly squeezed is recommended.
- 180 gr Greek Yogurt Natural yogurt can be a great alternative.
- 3 large Eggs Ensure they are at room temperature.
- 1 pinch Fine Table Salt Balances sweetness and enhances flavor.
- 300 gr Self-Rising Flour For substitution, mix plain flour with 1.5 tsp baking powder and 0.5 tsp baking soda.
- 1 gr Lemon Zest Ensure it's finely grated for even distribution.
- 200 gr Caster Sugar Can substitute with granulated sugar.
For the Optional Glaze
- 100 gr Icing Sugar Mix with lemon juice for drizzling consistency.
Instructions
How to Make Lemon Raspberry Yogurt Cake
- Preheat your oven to 180°C (350°F) and prepare a 12x30 cm loaf pan by greasing it and lining it with baking paper.
- Mix the caster sugar with the lemon zest in a large bowl, rubbing them together to release aromatic oils.
- Incorporate the eggs and whisk until bubbly. Then add the neutral oil, lemon juice, and Greek yogurt, blending until well combined.
- Sift in the self-rising flour and a pinch of salt, whisking until smooth and lump-free.
- Layer one-third of the batter into the loaf pan. Then sprinkle half of the raspberries on top, cover with another third of the batter, and add the remaining raspberries.
- Top the cake with the final layer of batter, smoothing the surface, then bake for 40-50 minutes.
- Cool the cake completely on a wire rack, then gently remove it from the pan.
- Mix icing sugar with lemon juice for a thick glaze, and drizzle over the cooled cake.