Lemon Raspberry Yogurt Cake
Enjoy the refreshing Lemon Raspberry Yogurt Cake, a delightful summer treat bursting with flavor.
Equipment
- - Loaf pan
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
For the Cake Base
- 1 cup caster sugar can substitute with granulated sugar
- 1 tbsp lemon zest adjust based on preference
- 3 large eggs room temperature
- 1/2 cup neutral oil can use canola or vegetable oil
- 1/4 cup fresh lemon juice freshly squeezed recommended
- 1 cup Greek yogurt can substitute with sour cream
- 1.5 cups self-rising flour can substitute with all-purpose flour + baking powder and baking soda
- 1/2 tsp fine table salt reduce if necessary
- 1 cup raspberries can substitute with other berries
For the Optional Lemon Icing
- 1 cup icing sugar mix with lemon juice until smooth
Instructions
How to Make Lemon Raspberry Yogurt Cake
- Preheat your oven to 180°C (350°F). Grease a 12 x 30 cm (5 x 12 inch) loaf pan and line it with baking paper.
- In a large mixing bowl, combine the caster sugar and lemon zest. Rub them together gently to release aromatic oils.
- Whisk the eggs into the sugar mixture until slightly bubbly. Mix in the neutral oil, fresh lemon juice, and Greek yogurt until smooth.
- Gently fold in the self-rising flour and salt until no lumps remain, creating a thick batter.
- Pour a third of the batter into the prepared pan. Add half of the raspberries on top, layer with batter and raspberries, finishing with batter.
- Bake for 40 to 50 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- If desired, whisk icing sugar and lemon juice until smooth and drizzle over the cooled cake.
Notes
For a delightful dessert experience, serve with whipped cream or vanilla ice cream.