Lemon Raspberry Yogurt Cake That's Moist and Irresistible
This Lemon Raspberry Yogurt Cake combines the freshness of lemon with the tartness of raspberries for a delightful dessert experience.
Equipment
- 22cm spring-form pan
- Mixing bowl
- electric beaters
- Whisk
- baking paper
Ingredients
For the Cake
- 125 grams unsalted butter Adds richness and moisture
- 200 grams caster sugar Provides sweetness and fluffy texture
- 3 large eggs Bind ingredients and contribute to structure
- 1 tablespoon lemon juice Imparts freshness; fresh is best
- 1 teaspoon lemon zest Imparts tanginess; fresh is best
- 200 grams Greek yogurt Adds moisture; can substitute with plain yogurt
- 100 grams almond meal Contributes nutty flavor; can swap with desiccated coconut
- 150 ml milk Adjusts consistency; any milk variant is fine
- 300 grams frozen raspberries Provide flavor and color
- 250 grams self-raising flour Gives structure and leavening
For the Icing
- 200 grams icing sugar mixture Used for drizzling
- 1 tablespoon additional lemon juice Enhances flavor; ensure it's freshly squeezed
Instructions
Directions
- Preheat your oven to 170°C (150°C fan-forced) and grease and line a 22cm spring-form pan.
- In a mixing bowl, cream the butter and caster sugar together using electric beaters until light and creamy.
- Incorporate the egg yolks one at a time, beating well after each addition.
- Gently fold in the sifted self-raising flour and almond meal, alternating with Greek yogurt and milk.
- Fold in 1 cup of frozen raspberries until just combined.
- In a clean bowl, whip the egg whites until soft peaks form, then fold into the batter carefully.
- Spoon the batter into the lined pan and sprinkle the remaining raspberries on top. Bake for 45 minutes.
- Lower the temperature to 160°C (140°C fan-forced) and bake for an additional 25-30 minutes.
- Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack.
- To prepare the icing, mix icing sugar with a splash of lemon juice until smooth, then drizzle over the cooled cake.
Notes
Best enjoyed on the day it's baked. Garnish with fresh raspberries for presentation.