Delicious Lemon Raspberry Yogurt Cake for Easy Summer Baking
Enjoy a delightful Lemon Raspberry Yogurt Cake, perfect for summer baking with fresh flavors.
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.
Notes
Garnish with fresh raspberries and mint leaves for an elegant presentation. Ensure room temperature ingredients for a smoother batter.