Moist Lemon Raspberry Yogurt Cake That Everyone Will Love
This Lemon Raspberry Yogurt Cake is a delightful treat with vibrant flavors, combining tangy lemon and sweet raspberries for a moist dessert that everyone will love.
Equipment
- Springform pan
- Mixing bowls
- Whisk
- Sifter
- Spatula
Ingredients
For the Cake Base
- 125 g Butter unsalted
- 200 g Caster Sugar
- 3 large Eggs room temperature
- 250 g Greek Yoghurt or sour cream
- 100 ml Lemon Juice freshly squeezed
- 2 tbsp Lemon Zest organic
- 50 ml Milk plant-based works well
- 300 g Frozen Raspberries or fresh, adjust sugar if fresh
- 300 g Self-Raising Flour or all-purpose with baking powder
- 3 large Egg Whites whipped to soft peaks
For the Icing
- 150 g Icing Sugar Mixture or powdered sugar
Instructions
How to Make Lemon Raspberry Yogurt Cake
- Preheat the oven to 170°C (150°C fan-forced). Grease and line a 22cm springform pan.
- Cream the butter and caster sugar in a mixing bowl for about 4-5 minutes until light and fluffy. Add lemon zest.
- Incorporate the egg yolks one at a time, ensuring each is fully mixed in.
- Fold sifted self-raising flour and almond meal with Greek yogurt and milk gently.
- Add 1 cup frozen raspberries, stirring carefully.
- Whip egg whites until soft peaks form and gently fold them into the batter.
- Pour batter into the prepared pan, sprinkling remaining raspberries on top.
- Bake for 45 minutes, then reduce temperature to 160°C (140°C fan-forced) and bake for an additional 25-30 minutes.
- Cool in the pan for 20 minutes before transferring to a wire rack.
- Prepare icing by mixing icing sugar with a bit of lemon juice until smooth, drizzle over the cooled cake.
Notes
Serve with a dollop of Greek yogurt for an extra creamy touch.