The moment I bit into a slice of Lemon Raspberry Yogurt Cake, I was transported to a sun-drenched picnic beneath the trees, where laughter mingled with the scent of sweet berries. There’s something uniquely refreshing about the combination of tangy lemon and luscious raspberries, each bite a delightful dance of flavor that brightens even the gloomiest of days. This cake strikes a harmonious balance—moist yet light, it’s perfect for casual gatherings or as a comforting homemade dessert to savor after a busy day.
What makes this cake truly special is its simplicity. With just 15 minutes of prep and a little baking time, you can create a culinary masterpiece that pairs beautifully with a dollop of Greek yogurt or a swirl of whipped cream. Whether you’re looking to impress guests or simply treat yourself, this Lemon Raspberry Yogurt Cake is a versatile addition to your recipe repertoire that brings joy, warmth, and a touch of sunshine to any occasion. Let’s dive into the recipe and unlock the secrets to baking this delightful treat!
Why is Lemon Raspberry Yogurt Cake a Must-Try?
Simplicity: With only 15 minutes of prep, you can whip up this delightful cake without any fuss.
Vibrant Flavors: The bright blend of tangy lemon and sweet raspberries creates a refreshing taste that awakens your palate with every bite.
Moist Texture: Thanks to Greek yogurt, this cake remains tender and moist, making it hard to resist.
Versatile Serving: Pair it with Greek yogurt or whipped cream for an indulgent treat that suits any occasion.
Crowd-Pleaser: Perfect for picnics, celebrations, or a cozy dessert at home, this cake is sure to impress friends and family.
Make sure to check out my baking tips for ensuring perfect results every time!
Lemon Raspberry Yogurt Cake Ingredients
For the Cake Base
- Butter – adds richness and moisture; use unsalted for better control over salt levels.
- Caster Sugar – provides sweetness and aids in achieving a light texture; granulated sugar can be a great substitute.
- Eggs – essential for structure and moisture; using room temperature eggs helps better incorporation into the batter.
- Greek Yoghurt – gives creaminess with a slight tang; can be swapped with sour cream for a richer flavor.
- Lemon Juice – adds acidity and bright flavor; freshly squeezed is always best for food’s natural taste.
- Lemon Zest – enhances the citrus profile; opt for organic lemons if you’re using the skin.
- Milk – helps adjust batter consistency; plant-based milk works well for a non-dairy alternative.
- Frozen Raspberries – offers sweet bursts and color; fresh raspberries can be used but adjust sugar accordingly.
- Self-Raising Flour – provides needed lift; all-purpose flour can substitute with a touch of baking powder.
- Egg Whites – whipped to soft peaks for lightness; use a clean bowl to achieve maximum volume.
For the Icing
- Icing Sugar Mixture – used for frosting; can be replaced with powdered sugar for a similar effect.
Enjoy every sweet moment as you bake this delightful Lemon Raspberry Yogurt Cake!
How to Make Lemon Raspberry Yogurt Cake
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Preheat the oven to 170°C (150°C fan-forced). Grease and line a 22cm springform pan to ensure your cake slides out easily once baked.
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Cream the butter and caster sugar in a mixing bowl for about 4-5 minutes, until the mixture is light, fluffy, and pale in color. Add in the lemon zest at this stage for an aromatic touch.
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Incorporate the egg yolks one by one, making sure each yolk is fully mixed in before adding the next. This ensures a smooth batter.
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Fold together the sifted self-raising flour and almond meal with the Greek yogurt and milk. This step is crucial for keeping the cake light and fluffy, so mix gently!
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Add in 1 cup of frozen raspberries, stirring carefully to distribute them throughout the batter without crushing them.
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Whip the egg whites in another bowl until soft peaks form. Gradually and gently fold the whipped egg whites into the cake batter to retain airiness, which contributes to a light texture.
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Pour the batter into your prepared springform pan. Sprinkle the remaining raspberries evenly on top for a beautiful finish.
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Bake for 45 minutes. After that, reduce the temperature to 160°C (140°C fan-forced) and continue baking for an additional 25-30 minutes, until golden brown and a skewer inserted into the center comes out clean.
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Cool in the pan for 20 minutes before transferring the cake to a wire rack to cool completely. This helps the cake set perfectly.
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Prepare the icing by combining the icing sugar with a little lemon juice until smooth. Drizzle over the cooled cake for a sweet, tangy finish.
Optional: Serve with a dollop of Greek yogurt for an extra creamy touch!
Exact quantities are listed in the recipe card below.
Expert Tips for Lemon Raspberry Yogurt Cake
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for optimal mixing and a light, fluffy texture in your cake.
- Gentle Folding: When folding in the whipped egg whites, do so carefully to maintain the cake’s airy structure and prevent it from collapsing.
- Proper Baking Time: Keep an eye on the baking time; start checking for doneness a few minutes before the suggested time to avoid overbaking your Lemon Raspberry Yogurt Cake.
- Cool Before Icing: Let the cake cool completely before drizzling the icing, as warm cakes can cause the icing to melt instead of holding its shape.
- Adjust Sugar for Fresh Raspberries: If you choose to use fresh raspberries instead of frozen, reduce the sugar slightly to balance the cake’s sweetness.
How to Store and Freeze Lemon Raspberry Yogurt Cake
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Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
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Fridge: If you want to keep it fresh longer, refrigeration is an option. Just ensure the cake is wrapped well, and it can last for about a week.
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Freezer: The Lemon Raspberry Yogurt Cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
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Reheating: To enjoy this cake after freezing, simply thaw it in the fridge overnight, then bring it to room temperature before serving for the best flavor and texture.
Make Ahead Options
These delicious Lemon Raspberry Yogurt Cakes are perfect for meal prep, allowing you to save time on busy days! You can prep the cake batter up to 24 hours in advance by mixing all the ingredients and storing it in an airtight container in the refrigerator. Just remember to allow it to come to room temperature before baking. You can also freeze the baked cake for up to 2 months; make sure it’s wrapped well to prevent freezer burn. When ready to enjoy, simply thaw it in the refrigerator overnight and prepare the icing just before serving for that fresh, delightful finish. This way, you can savor the sweet flavors without any hassle!
What to Serve with Lemon Raspberry Yogurt Cake?
Brighten your dining table with complementary flavors to enhance the cake’s delightful profile.
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Greek Yogurt: A dollop of creamy Greek yogurt adds a tangy contrast that perfectly balances the sweetness of the cake.
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Whipped Cream: Light and airy whipped cream can transform each slice into an indulgent treat, making every bite feel luxurious.
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Fresh Berries: Serve a medley of fresh strawberries, blueberries, and raspberries for added textures and vibrant colors, enhancing the cake’s berry flavor.
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Mint Leaves: A sprig of fresh mint not only adds a pop of color but also introduces a refreshing, aromatic touch to each serving.
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Lemon Sorbet: The icy tartness of lemon sorbet complements the cake’s lemony essence, making it a refreshing choice for a warm day.
Dive into this combination of sweet, tangy, and fresh elements, and transform a simple slice into a gourmet experience!
Lemon Raspberry Yogurt Cake Variations
Feel free to get creative with this delightful cake—your taste buds deserve a little adventure!
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Dairy-Free: Substitute Greek yogurt and milk with coconut yogurt and almond milk for a luscious non-dairy version that’ll still impress.
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Berry Medley: Swap in blueberries or strawberries for a different berry burst. Each option brings its unique joy and flavor profile!
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Citrus Twist: Add a hint of lime zest along with the lemon for a zesty kick that’ll make your cake sing with brightness.
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Chocolate Drizzle: Top with melted dark chocolate instead of lemon icing for a rich, indulgent twist that chocolate lovers will adore.
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Nutty Crunch: Incorporate chopped pecans or walnuts into the batter to add a delightful crunch, enhancing the experience with texture.
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Spiced Up: Introduce a teaspoon of cinnamon or cardamom into the batter for a warm, inviting aroma that complements the fruity flavors perfectly.
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Ginger Zing: Mix in finely chopped crystallized ginger for a spicy warmth that beautifully contrasts the sweet and tangy elements.
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Lavender Infusion: Add a teaspoon of dried culinary lavender to the batter for an aromatic touch, creating a truly sophisticated slice.
Lemon Raspberry Yogurt Cake Recipe FAQs
What kind of lemons should I use for this recipe?
Using fresh, organic lemons is highly recommended, especially since you’ll be zesting the skin. Organic lemons are less likely to have pesticide residues, ensuring that your cake remains delicious and safe to eat.
How should I store Lemon Raspberry Yogurt Cake?
You can store the cake in an airtight container at room temperature for about 3 days to keep it fresh and moist. If you wish to keep it longer, wrap it well and refrigerate for up to a week.
Can I freeze Lemon Raspberry Yogurt Cake?
Absolutely! To freeze, wrap the cake tightly in plastic wrap followed by aluminum foil, which prevents freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw in the fridge overnight and allow it to reach room temperature for the best taste.
What should I do if my cake is too dense?
Density can happen if the batter is overmixed, especially after adding the flour. Make sure to fold the mixture gently and avoid overworking it. Additionally, check if your baking powder is fresh; expired leavening agents can affect the cake’s rise.
Are there any dietary considerations for this recipe?
While this Lemon Raspberry Yogurt Cake is not gluten-free or keto-friendly, you can make substitutions to cater to certain dietary needs. If you or your loved ones have allergies, consider using dairy-free yogurt and plant-based milk to accommodate non-dairy diets.
Can I use other fruits instead of raspberries in this cake?
Yes! The more the merrier! You can substitute raspberries with blueberries, blackberries, or even diced strawberries. Just remember to adjust the sugar based on the sweetness of the fruits you choose.
Moist Lemon Raspberry Yogurt Cake That Everyone Will Love
Equipment
- Springform pan
- Mixing bowls
- Whisk
- Sifter
- Spatula
Ingredients
For the Cake Base
- 125 g Butter unsalted
- 200 g Caster Sugar
- 3 large Eggs room temperature
- 250 g Greek Yoghurt or sour cream
- 100 ml Lemon Juice freshly squeezed
- 2 tbsp Lemon Zest organic
- 50 ml Milk plant-based works well
- 300 g Frozen Raspberries or fresh, adjust sugar if fresh
- 300 g Self-Raising Flour or all-purpose with baking powder
- 3 large Egg Whites whipped to soft peaks
For the Icing
- 150 g Icing Sugar Mixture or powdered sugar
Instructions
How to Make Lemon Raspberry Yogurt Cake
- Preheat the oven to 170°C (150°C fan-forced). Grease and line a 22cm springform pan.
- Cream the butter and caster sugar in a mixing bowl for about 4-5 minutes until light and fluffy. Add lemon zest.
- Incorporate the egg yolks one at a time, ensuring each is fully mixed in.
- Fold sifted self-raising flour and almond meal with Greek yogurt and milk gently.
- Add 1 cup frozen raspberries, stirring carefully.
- Whip egg whites until soft peaks form and gently fold them into the batter.
- Pour batter into the prepared pan, sprinkling remaining raspberries on top.
- Bake for 45 minutes, then reduce temperature to 160°C (140°C fan-forced) and bake for an additional 25-30 minutes.
- Cool in the pan for 20 minutes before transferring to a wire rack.
- Prepare icing by mixing icing sugar with a bit of lemon juice until smooth, drizzle over the cooled cake.