The moment I took a bite of this Lemon Raspberry Yogurt Cake, it felt like sunshine on a plate. With each tender slice, the zesty burst of fresh lemon dances playfully with the tartness of juicy raspberries, creating a delightful harmony of flavors that’s hard to resist. I created this recipe on a warm afternoon, trying to forge the perfect balance between refreshing and comforting.

Whether you’re hosting a backyard get-together or simply treating yourself at home, this cake is the ultimate crowd-pleaser. The addition of creamy Greek yogurt not only amps up the moisture but also lends a hint of tang that beautifully complements the sweetness of the raspberries. Best enjoyed on the day it’s baked, it’s the kind of dessert that encourages savoring every bite. So, grab your mixing bowl and let’s bring a little sweetness into your day with this irresistible Lemon Raspberry Yogurt Cake!

Why is this Lemon Raspberry Yogurt Cake so special?

Moist and Tender: This cake stands out with its incredible moisture, thanks to the Greek yogurt, making each bite a delight.
Bursting with Flavor: The zesty blend of fresh lemon and raspberry brings a refreshing tartness that invigorates your taste buds.
Effortless Preparation: With simple ingredients and straightforward steps, it’s perfect for both novice and seasoned bakers alike.
Perfect for Any Occasion: Whether it’s a casual family dinner or a festive celebration, this cake is sure to impress.
Quick Bake Time: Spend less time in the kitchen and more time enjoying with loved ones, as it bakes in just over an hour.
Don’t miss out on pairing this dessert with some thick Greek yogurt or whipped cream for an extra creamy finish!

Lemon Raspberry Yogurt Cake Ingredients

For the Cake

Butter – Adds richness and moisture; use unsalted for better control over salt content.
Caster Sugar – Provides sweetness and aids in achieving a light, fluffy texture.
Eggs – Bind ingredients and contribute to the cake’s structure.
Lemon Juice & Zest – Imparts freshness and tanginess; fresh is best for vibrant flavor.
Greek Yogurt – Adds moisture and depth of flavor; can substitute with any plain yogurt.
Almond Meal – Contributes a nutty flavor and moisture; swap with desiccated coconut for a different twist.
Milk – Adjusts consistency; feel free to use any milk variant you prefer.
Raspberries – Provide bursts of flavor and color; frozen raspberries work perfectly in this Lemon Raspberry Yogurt Cake.
Self-Raising Flour – Gives structure and leavening; you can replace it with all-purpose flour plus baking powder if needed.

For the Icing

Icing Sugar Mixture – Used for drizzling; powdered sugar can substitute if needed.
Additional Lemon Juice – Enhances flavor; ensure it’s freshly squeezed for the best taste.

How to Make Lemon Raspberry Yogurt Cake

Prepare Baking Pan: Start by preheating your oven to 170°C (150°C fan-forced). Grease and line a 22cm spring-form pan with baking paper to ensure the cake releases easily.
Cream Butter and Sugar: In a mixing bowl, use electric beaters to cream the butter and caster sugar together until the mixture is light and creamy, about 4-5 minutes. This step is key for a fluffy texture!
Add Egg Yolks: Incorporate the egg yolks one at a time, beating well after each addition until thoroughly combined. This will help create a soft, tender cake.
Combine Ingredients: Gently fold the sifted self-raising flour and almond meal into the mixture, alternating with Greek yogurt and milk. Finally, fold in 1 cup of frozen raspberries until just combined for delightful bursts of flavor.
Beat Egg Whites: In a clean bowl, whip the egg whites until soft peaks form. Carefully fold these whipped egg whites into the batter, being cautious not to overmix. This will keep your cake light and airy.
Transfer and Bake: Spoon the prepared batter into the lined pan and sprinkle the remaining raspberries on top. Bake in the preheated oven for 45 minutes, then lower the temperature to 160°C (140°C fan-forced) and bake for an additional 25-30 minutes, or until a skewer inserted comes out clean.
Cool: Once baked, allow the cake to cool in the pan for 20 minutes. Then transfer it to a wire rack to cool completely, ensuring it’s perfectly set before icing.
Make Icing: To prepare the icing, mix the icing sugar with a splash of additional lemon juice in a bowl. Beat until smooth, then drizzle over the cooled cake just before serving for an irresistible finish.

Optional: Garnish with a few fresh raspberries on top for an eye-catching presentation!
Exact quantities are listed in the recipe card below.

Helpful Tricks for Lemon Raspberry Yogurt Cake

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and a smoother batter, leading to a better texture.
Egg Whites Care: Avoid overmixing after folding in the whipped egg whites. This step keeps the cake light and fluffy, preventing a dense outcome.
Zesty Freshness: Always opt for fresh lemon juice and zest. The brightness of the citrus truly enhances the flavor of your Lemon Raspberry Yogurt Cake.
Baking Pan Preparation: Grease and line your pan well to ensure an easy release after baking; trust me, there’s nothing worse than a cake that won’t come out!
Storage Tips: Keep any leftovers in an airtight container at room temperature. For the best taste, enjoy the cake fresh, ideally the same day it’s baked.
Substitutions & Variations: Don’t hesitate to explore using other berries or swapping almond meal for desiccated coconut, creating different flavor profiles while keeping the essence of the Lemon Raspberry Yogurt Cake intact.

Lemon Raspberry Yogurt Cake Variations

Feel free to explore these enchanting alternatives that will make your Lemon Raspberry Yogurt Cake uniquely yours!

Gluten-Free: Substitute self-raising flour with a gluten-free baking blend, ensuring everyone can indulge without worry.
Honey Instead of Sugar: Swap caster sugar with honey for a natural sweetness that lends a lovely floral note. Just reduce the milk slightly for balance.
Berry Medley: Incorporate a mix of berries such as blueberries, blackberries, and strawberries for a vibrant twist bursting with various flavors. The combination creates a delightful surprise in every bite!
Coconut Delight: Use coconut yogurt instead of Greek yogurt for a tropical flavor that pairs beautifully with the tartness of the raspberries.
Chocolate Drizzle: Elevate your cake by drizzling melted semi-sweet chocolate over the icing for a rich, indulgent finish that chocolate lovers will adore.
Spicy Kick: Add a pinch of ground ginger or a sprinkle of cinnamon to the batter for a warm, comforting twist that surprises the palate and adds depth.
Zesty Variations: For added zest, mix in some freshly grated ginger or lemongrass to enhance the citrus notes and provide an exciting flavor profile.
Nutty Crunch: Include a handful of chopped walnuts or pistachios into the batter before baking for an unexpected crunch and nutty flavor that complements the moist cake.

What to Serve with Lemon Raspberry Yogurt Cake?

This delightful cake is perfect for embracing the sweetness of life, and finding the perfect pairs to take it to the next level is a joy!

Thick Greek Yogurt: A dollop adds creaminess, balancing the tartness of the cake with its smooth texture.
Whipped Cream: Lush and airy, whipped cream enhances every slice while adding a touch of indulgence to each bite.
Fresh Fruit Salad: Combine seasonal fruits to offer refreshing contrasts—juicy berries and citrus enhance the cake’s flavors beautifully.
Lemon Sorbet: The icy citrus treat cools down each mouthful, making for a refreshing palate cleanser between bites.
Mint Tea: Light and aromatic, pairing it with mint tea adds a refreshing herbal note that brightens the experience.
Sparkling Water with Lemon: A bubbly, zesty drink cuts through the sweetness, making every bite of cake feel light and effervescent.
Chocolate Drizzle: A few drops of melted chocolate elevate the flavor, satisfying those chocolate cravings while enhancing the overall dessert experience.
Almond Biscotti: The crunchiness of biscotti offers a lovely texture contrast, inviting delightful bites alongside your cake.
Vanilla Ice Cream: Creamy and rich, it melts slightly over the warm cake, creating a luscious blend of textures and flavors.

How to Store and Freeze Lemon Raspberry Yogurt Cake

Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days. This will maintain its moisture and delicious flavor.

Fridge: For longer freshness, store it in the refrigerator for up to a week. Wrap it tightly in plastic wrap to prevent drying out.

Freezer: To freeze, slice the cake and wrap individual pieces in plastic wrap, then place in a zip-top freezer bag. It can be frozen for up to 3 months.

Reheating: When ready to enjoy, let it thaw in the fridge overnight. Reheat slices in the microwave for about 15-20 seconds for a warm treat.

Make Ahead Options

This Lemon Raspberry Yogurt Cake is a fantastic choice for meal prep enthusiasts looking to save time! You can prepare the cake batter up to 24 hours in advance by following the mixing instructions through step 5. Store the batter in an airtight container in the refrigerator, which helps to maintain its freshness and quality. When you’re ready to bake, simply transfer the chilled batter to your prepared pan, sprinkle the raspberries on top, and pop it in the oven—it will bake up just as delicious as if made fresh! For the best texture, avoid freezing the batter, but you can freeze the baked cake for up to 3 days. Just remember to cool completely, wrap it tightly, and thaw overnight before serving, ensuring every bite is as delightful as the first!

Lemon Raspberry Yogurt Cake Recipe FAQs

What’s the best way to choose ripe raspberries?
Absolutely! When selecting raspberries, look for plump, bright red ones that are firm but slightly soft to the touch. They should have a fresh, sweet aroma and no dark spots or mold. If you’re using frozen raspberries, make sure they’re not clumped together, which indicates thawing and refreezing.

How should I store leftover Lemon Raspberry Yogurt Cake?
To keep your cake deliciously moist, store any leftovers in an airtight container at room temperature for up to 3 days. If you’re looking to prolong its life, wrapping it tightly in plastic wrap and placing it in the fridge can extend freshness for about a week.

Can I freeze Lemon Raspberry Yogurt Cake?
Absolutely! For freezing, slice your cake and wrap each piece tightly in plastic wrap. Then, place them in a zip-top freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to indulge, just thaw in the refrigerator overnight and reheat individual slices in the microwave for about 15-20 seconds.

Why did my cake turn out dense?
Very common! A dense cake can result from overmixing the batter, especially after incorporating the whipped egg whites. It’s important to fold them in gently to maintain that light texture. Also, ensure your ingredients are measured accurately, and avoid overbaking, as this can dry it out, leading to less fluffiness.

Is this Lemon Raspberry Yogurt Cake safe for those with nut allergies?
While this recipe contains almond meal, you can easily swap it out for desiccated coconut or simply omit it entirely if nut allergies are a concern. Just keep in mind that the texture may vary slightly, but the delightful raspberry and lemon flavors will still shine through!

How long does the cake last once baked?
The best time to enjoy your Lemon Raspberry Yogurt Cake is the day it’s baked! However, you can store it in an airtight container at room temperature for up to 3 days, or keep it in the fridge for a week. Just make sure to savor those first bites of freshness!