There’s nothing quite like the vibrant combination of zesty lemon and tart raspberries to bring a touch of sunshine to your dessert table. As summer approaches, I find myself yearning for light, refreshing treats that not only delight the taste buds but also showcase the beauty of seasonal ingredients. Enter my Moist Raspberry Lemon & Yoghurt Cake—a slice of joy that perfectly balances the tangy brightness of lemons with the juicy pop of raspberries.
This cake is more than just a dessert; it’s an invitation to gather friends and family for picnics in the park or casual afternoon tea. The rich creaminess of Greek yoghurt adds a luxurious texture, making each bite irresistibly moist. Ideal for any occasion, this cake is sure to transform mundane weekdays into a festive celebration! So, dust off your baking pans, and let’s whip up something delightful that’s bound to impress, without breaking a sweat!
Why is Lemon Raspberry Yogurt Cake a Must-Try?
Vibrant Flavors: The zesty combo of lemons and tart raspberries in this cake will elevate your dessert game to new heights, making every bite a burst of freshness.
Effortlessly Moist: Thanks to Greek yoghurt, this cake boasts an irresistibly moist texture that pairs perfectly with the fruity toppings.
Perfect for Picnics: It’s a delightful treat that’s portable and easy to serve, making it an ideal choice for any outdoor gathering.
Versatile Option: Feel free to swap in other berries or even add chocolate for a unique twist—your taste buds will thank you!
Easy Peasy: With minimal ingredients and straightforward steps, this cake is perfect for both beginner bakers and seasoned pros.
Impressive Yet Simple: Gather your friends and family, because this stunning cake is sure to wow everyone at your next gathering!
Lemon Raspberry Yogurt Cake Ingredients
For the Cake
- Butter – Adds richness and moisture; opt for unsalted for better control.
- Caster sugar – Essential for sweetness and achieving a light texture in your cake.
- Eggs – Bind the ingredients, contributing to a fluffy structure.
- Greek Yoghurt – Provides moisture and tang; can substitute with sour cream if needed.
- Lemon juice – Brightens the flavor profile; always prefer fresh for best results.
- Lemon zest – Intensifies that glorious lemon flavor throughout the cake.
- Milk – Adds moisture; can be replaced with a dairy-free alternative as desired.
- Frozen raspberries – Lush bursts of flavor and moisture; fresh can be used with slight baking time adjustments.
- Self-raising flour – Provides lift and structure; swap for a gluten-free blend for dietary needs.
For the Icing
- Icing sugar – Creates a smooth, sweet glaze; be sure to sift it before mixing for flawless icing.
This Lemon Raspberry Yogurt Cake is a wonderfully moist treat, combining these delightful ingredients into a slice that’s perfect for your next picnic!
How to Make Lemon Raspberry Yogurt Cake
Preheat oven: Preheat your oven to 170°C (150°C fan-forced). While it warms up, prepare a 22cm spring-form pan by greasing and lining it with baking paper.
Cream butter and sugar: In a mixing bowl, use electric beaters to cream 150g of unsalted butter with 200g of caster sugar for 4-5 minutes. The mixture should become light and fluffy, just like clouds on a sunny day.
Add lemon and eggs: Carefully mix in the zest of 1 lemon, followed by 3 egg yolks, adding them one at a time. Make sure to beat well after each addition for a smoother batter.
Combine dry and wet ingredients: Gently fold in 225g of sifted self-raising flour and 100g of almond meal, alternating with 150g of Greek yoghurt and 100ml of milk. Finish by stirring in 1 cup of frozen raspberries until just combined, preserving those lovely fruity bursts.
Beat egg whites: In a clean bowl, beat 3 egg whites until soft peaks form. Once fluffy, fold a small portion into the batter, then gently incorporate the remaining egg whites for a light, airy texture.
Prepare for baking: Spoon the luscious mixture into your prepared pan, ensuring it’s evenly spread. Top with the remaining raspberries for an extra fruity finish.
Bake: Bake in the preheated oven for 45 minutes. Then, lower the temperature to 160°C (140°C fan-forced) and continue baking for another 25-30 minutes. The cake should be golden and a skewer inserted should come out clean.
Cool and ice: Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack. To prepare the icing, mix icing sugar with fresh lemon juice until smooth, then drizzle over the cake just before serving.
Optional: For an extra touch, serve with a dollop of Greek yoghurt or whipped cream for added creaminess.
Exact quantities are listed in the recipe card below.
What to Serve with Lemon Raspberry Yogurt Cake?
Indulge in the delightful experience of pairing your fresh, moist cake with these mouthwatering accompaniments that enhance its flavors.
Thick Greek Yoghurt: A dollop of creamy Greek yoghurt adds richness and a tangy contrast, perfectly complementing the fruity flavors.
Fresh Berries: Serve with a medley of fresh berries like strawberries or blueberries for added color and a burst of freshness on the plate.
Lemon Sorbet: A refreshing scoop of lemon sorbet alongside the cake elevates the zesty notes, making it a cool treat for warm days.
Mint Tea: Enjoy your slice with a soothing cup of mint tea, which enhances the cake’s flavors while providing a refreshing palate cleanse.
Chocolate Ganache: Drizzling rich chocolate ganache over your slice creates a decadent flavor contrast that elevates the entire dessert experience.
Honey Drizzle: A gentle drizzle of honey brings natural sweetness, complementing the tartness of the raspberries and the zing of the lemon.
Imagine serving the Lemon Raspberry Yogurt Cake at your next family gathering, surrounded by vibrant fruit and delightful drinks that all harmonize beautifully. Your guests will be raving about this fantastic spread!
How to Store and Freeze Lemon Raspberry Yogurt Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: If you prefer a longer shelf life, place the cake in the refrigerator, where it will stay fresh for up to a week. Just remember to seal it well to avoid drying out.
Freezer: The Lemon Raspberry Yogurt Cake freezes beautifully. Wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 3 months.
Reheating: To enjoy your cake again, simply thaw it in the refrigerator overnight. You can warm it in an oven at a low temperature for a few minutes before serving for that fresh-baked taste!
Make Ahead Options
These Lemon Raspberry Yogurt Cake is perfect for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance by following the recipe instructions, then simply refrigerate it in an airtight container to maintain its moisture and prevent any ingredients from browning. Additionally, you can bake the cake a day ahead and store it, wrapped tightly at room temperature. Just remember to ice the cake right before serving to keep the glaze looking fresh and delightful! With these make-ahead tips, you’ll have a beautiful, delicious treat ready for your next picnic or gathering with minimal last-minute effort.
Expert Tips for Lemon Raspberry Yogurt Cake
Perfect Egg Whites: Ensure your bowl for the egg whites is squeaky clean; any fat can prevent them from whipping up properly.
Cooling Time: Allow the cake to cool completely before icing to prevent the glaze from sliding off; a well-cooled cake is essential for a perfect finish.
Raspberry Care: If using fresh raspberries, reduce the baking time slightly to avoid excess moisture affecting the cake texture; frozen raspberries help to maintain the right moisture level without impacting baking time.
Alternate Flours: For a gluten-free Lemon Raspberry Yogurt Cake, substitute self-raising flour with a quality gluten-free flour blend; always check the packaging for best results.
Zesty Boost: Don’t skimp on the lemon zest; it enhances the lemon flavor beautifully and brightens up the cake’s overall taste.
Lemon Raspberry Yogurt Cake Variations
Customize your Lemon Raspberry Yogurt Cake to make it uniquely yours and elevate your baking experience!
- Dairy-Free: Use coconut yoghurt and almond milk for a deliciously dairy-free version that still packs a flavor punch.
- Gluten-Free: Swap self-raising flour with a gluten-free flour blend for a cake that’s suitable for everyone’s dietary needs. It will still be moist and delightful!
- Berry Medley: Try mixing in blueberries or chopped strawberries instead of raspberries for a colorful twist. Each berry adds its unique flavor and character!
- Chocolate Delight: Add ¼ cup of cocoa powder to the batter and replace raspberries with chocolate chips for a rich, decadent treat that chocolate lovers will adore.
- Citrus Infusion: Incorporate zest from oranges or limes alongside the lemon zest for a vibrant citrus explosion that adds refreshing complexity.
- Nuts for Crunch: Fold in some chopped walnuts or pecans for a delightful crunch. It adds texture and a nutty flavor that beautifully complements the cake’s moistness.
- Sweet Spice: Sprinkle in a teaspoon of cinnamon or nutmeg to the batter for a warm spice twist that brings an aromatic warmth to the dessert.
- Lemon Drizzle: Drizzle additional lemon glaze over the topped cake after icing for an extra burst of tangy sweetness. It’s a surefire way to impress your guests!
Let your imagination run wild in the kitchen, and relish the beautiful variations you create!
Lemon Raspberry Yogurt Cake Recipe FAQs
What is the best way to select ripe raspberries?
Absolutely! Choose raspberries that are plump and firm, with a rich color. Look for ones without dark spots or mushiness, as those indicate overripeness. Ideally, you should pick fresh raspberries when they’re in season for the best flavor!
How should I store leftover Lemon Raspberry Yogurt Cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, move it to the fridge, where it will keep fresh for up to a week. Just make sure it’s well-sealed to prevent it from drying out.
Can I freeze my Lemon Raspberry Yogurt Cake?
Definitely! To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. The cake will maintain its quality for up to 3 months. When ready to enjoy, thaw it in the fridge overnight. For a warmed treat, pop it in the oven at a low temperature for a few minutes.
What should I do if my cake is too dense after baking?
If the cake turns out dense, it may be a result of overmixing the batter or not properly whipping the egg whites. Next time, fold in the dry ingredients gently until just combined and ensure your egg whites are at soft peaks before mixing them in. This will help achieve that fluffy texture you’re after!
Can I make this Lemon Raspberry Yogurt Cake dairy-free?
Very much so! To make it dairy-free, substitute Greek yoghurt with a plant-based alternative, such as coconut yogurt. Use a dairy-free milk in place of regular milk to maintain the cake’s moisture and texture while keeping it suitable for those with dairy allergies.
Is this cake safe for pets or people with allergies?
While the Lemon Raspberry Yogurt Cake is delicious for humans, it contains ingredients like sugar, which is not suitable for pets, especially dogs and cats. If you or any guests have allergies, always double-check ingredient labels and consider using substitutes like gluten-free flour for those with gluten sensitivities!
Moist Lemon Raspberry Yogurt Cake for Your Next Picnic Delight
Equipment
- - Mixing bowl
- Electric beaters
- 22cm spring-form pan
- Baking paper
- - Wire rack
Ingredients
For the Cake
- 150 g unsalted butter Adds richness and moisture
- 200 g caster sugar Essential for sweetness
- 3 large eggs Bind the ingredients
- 150 g Greek Yoghurt Provides moisture and tang
- 50 ml lemon juice Brightens flavor profile
- 1 zest lemon Intensifies lemon flavor
- 100 ml milk Adds moisture
- 300 g frozen raspberries Lush bursts of flavor
- 225 g self-raising flour Provides lift and structure
For the Icing
- 250 g icing sugar Creates a smooth glaze
Instructions
Baking Steps
- Preheat your oven to 170°C (150°C fan-forced) and prepare a 22cm spring-form pan by greasing and lining it with baking paper.
- In a mixing bowl, cream the unsalted butter and caster sugar for 4-5 minutes until light and fluffy.
- Mix in the lemon zest followed by the egg yolks, adding one at a time and beating well after each.
- Gently fold in the self-raising flour and almond meal alternating with Greek yoghurt and milk. Stir in frozen raspberries.
- In a clean bowl, beat the egg whites until soft peaks, then fold them into the batter for a light texture.
- Spoon the mixture into the prepared pan and top with remaining raspberries.
- Bake for 45 minutes, then lower the temperature and bake for another 25-30 minutes until golden.
- Cool in the pan for 20 minutes before transferring to a wire rack. Prepare the icing by mixing icing sugar with lemon juice and drizzle over the cake before serving.