Lemon Raspberry Yogurt Cake
Lemon Raspberry Yogurt Cake is a delightful dessert that combines the zesty flavor of lemons and sweet raspberries in a moist, yogurt-infused cake.
Equipment
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- 22cm spring-form pan
Ingredients
For the Cake
- 125 g Butter can be substituted with margarine for a dairy-free version
- 200 g Caster Sugar always use fine sugar for better blending
- 3 large Eggs room temperature eggs emulsify better
- 225 g Greek Yoghurt sour cream can be used as a similar alternative
- 150 g Icing Sugar Mixture powdered sugar yields a smoother finish
- 3 tbsp Lemon Juice fresh juice is highly recommended for optimal flavor
- 1 tbsp Lemon Zest if you don't have it, omitting will lessen the cake's brightness
- 100 ml Milk feel free to use non-dairy milk if necessary
- 250 g Raspberries either fresh or frozen works well
- 200 g Self-Raising Flour can be swapped with all-purpose flour and a bit of baking powder
- 75 g Almond Meal for a gluten-free treat, substitute with ground oats or desiccated coconut
For the Icing
- 150 g Icing Sugar opt for powdered form to achieve that perfect drizzle
- 2 tbsp Lemon Juice using fresh juice makes a world of difference in taste
Instructions
How to Make Lemon Raspberry Yogurt Cake
- Preheat your oven to 170°C (150°C fan-forced), ensuring it’s nice and hot for the perfect rise. Grease and line a 22cm spring-form pan with parchment paper for easy removal later.
- Cream together the butter and caster sugar in a mixing bowl until it’s light and fluffy, about 4-5 minutes.
- Incorporate the lemon zest, mixing well to lift the fragrant flavor throughout your batter.
- Add egg yolks, one at a time, beating well after each addition until fully incorporated.
- Sift self-raising flour and almond meal together, then alternate folding it into the butter mixture with the yogurt and milk.
- Gently mix in 1 cup of raspberries, taking care not to break them.
- Whisk the egg whites in a separate bowl until soft peaks form.
- Fold the egg whites into your batter carefully, then gently add the remaining raspberries.
- Spoon the mixture into your prepared pan and bake for 45 minutes at 170°C. After that, lower the temperature to 160°C (140°C fan-forced) and bake for an additional 25-30 minutes or until golden brown and a skewer comes out clean.
- Cool the cake in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- Prepare the icing by mixing icing sugar with lemon juice until smooth. Once the cake has cooled, drizzle this delightful mixture over the top for that sweet, zesty finish!
Notes
Optional: Garnish with extra raspberries or a sprinkle of lemon zest for a beautiful touch.