The gentle warmth of the summer sun invites us to embrace brighter flavors, doesn’t it? As I reached for the last of the fresh raspberries that burst with color in my garden, inspiration struck for creating a delightful dessert that celebrates the season. Enter the One-Bowl Lemon Raspberry Loaf Cake—a wonderfully simple yet captivating treat that brings the essence of summer right to your table.
This quick recipe not only calls for just one bowl, making cleanup a breeze, but it also showcases the vibrant tang of lemon and the sweet-tart juiciness of raspberries. Perfect for during those social gatherings, lazy afternoons, or even when you’re simply craving a slice of something refreshing. Each bite is a delicate dance of moist cake and luscious fruit, both bright and inviting. Trust me, you’ll want to keep this gem in your recipe repertoire all summer long!
Why You’ll Love This Lemon Raspberry Yogurt Cake
Simplicity: This one-bowl recipe minimizes cleanup, making it a hassle-free baking experience.
Bright and Tangy: The combination of zesty lemon and fresh raspberries creates a flavor explosion that perfectly captures the essence of summer.
Versatility: Easily swap raspberries for your favorite berries, or even add nuts for a delightful twist!
Perfect Texture: Enjoy a light, moist cake with a fluffy crumb that melts in your mouth, making it a perfect treat for any occasion.
Crowd-Pleaser: Serve it warm or chilled; it’s bound to impress guests and family alike, becoming the star of your summer gatherings.
For even more delicious ideas, check out our seasonal dessert suggestions!
Lemon Raspberry Yogurt Cake Ingredients
• For the Cake
- Caster Sugar – Sweetness and moisture; can substitute with granulated sugar, although it might change texture.
- Lemon Zest – Adds fresh lemon flavor; remember to zest finely to avoid bitterness.
- Eggs – Provides structure and moisture; using room temperature eggs will help them incorporate better.
- Neutral Oil (Canola Oil) – Maintains moistness without extra flavor; you can also use vegetable oil or melted coconut oil.
- Lemon Juice – Contributes acidity for balance and flavor; freshly squeezed is always best!
- Greek Yogurt – Adds richness and moisture; feel free to swap it with plain natural yogurt if needed.
- Self-Rising Flour – Supplies leavening for a great rise; if you can’t find it, use plain flour with 1.5 tsp baking powder and 0.5 tsp baking soda.
- Fine Table Salt – Essential for enhancing flavor; don’t skip it!
- Raspberries – Offers freshness and tartness; substitute with blueberries, strawberries, or favorite berries for a new spin.
• For the Icing (optional)
- Icing Sugar – Sweetens the lemon icing; use powdered sugar for a smooth consistency.
- Lemon Juice (for icing) – Adds acidity to balance the icing’s sweetness; freshly squeezed is recommended.
How to Make Lemon Raspberry Yogurt Cake
Preheat the oven to 180°C (350°F). Prepare a 12 x 30 cm loaf pan by greasing it and lining it with parchment paper for easy removal after baking.
Combine caster sugar and lemon zest in a large bowl, gently rubbing the zest into the sugar to release those aromatic oils. This will enhance the lemony flavor throughout your cake.
Whisk in the eggs until the mixture becomes bubbly and light. Then, add the neutral oil, freshly squeezed lemon juice, and Greek yogurt, stirring to create a smooth blend.
Fold in the self-rising flour and fine table salt gently until no lumps of flour remain. Take care not to overmix; a delicate touch is key to maintaining the cake’s lovely texture.
Layer the batter by pouring one-third into the pan. Add half of the raspberries on top and spread them out. Repeat the process, finishing with the remaining batter.
Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly during this time!
Cool the cake on a wire rack before carefully removing it from the pan. This step ensures the cake retains its fluffy structure without sticking.
Prepare the icing by whisking together icing sugar and lemon juice until slightly thick. Drizzle it over the cooled cake for a zesty finish. Optional: Garnish with fresh raspberries and mint leaves for an extra touch of elegance.
Exact quantities are listed in the recipe card below.
Lemon Raspberry Yogurt Cake Variations
Customize your cake adventures with these delightful twists that bring fresh excitement to your baking!
Berry Swap: Replace raspberries with blueberries, strawberries, or blackberries for a whole new flavor experience. Each berry offers its own delicious charm!
Citrus Burst: Add a splash of orange zest in addition to lemon for an extra layer of citrusy brightness. This twist will have you savoring each bite more!
Nutty Delight: Incorporate chopped almonds or walnuts for a lovely crunch and hearty texture. The nutty flavor pairs beautifully with the cake’s lightness.
Lemon Poppy Seed: Fold in a couple of tablespoons of poppy seeds for a classic Lemon Poppy Seed twist. This adds a delightful visual and textural element.
Spiced Version: Add a pinch of cinnamon or cardamom to the batter for a warm spice twist that complements the citrus beautifully. It’s like a cozy hug in cake form!
Vegan Alternative: Swap eggs for flaxseed meal and Greek yogurt for almond yogurt to create a vegan-friendly version that doesn’t skimp on the deliciousness.
Chocolate Drizzle: Drizzle melted dark chocolate on top of your icing for an indulgent, rich finish that adds both flavor and visual appeal.
Minty Fresh: Toss a few chopped fresh mint leaves into the batter for a refreshing taste that brightens up every slice! A little herbaceousness can transform your dessert.
Make Ahead Options
These Lemon Raspberry Yogurt Cakes are a fantastic choice for busy home cooks looking to save time during the week! You can prepare the batter up to 24 hours in advance; simply mix everything and store it in the fridge in an airtight container. Additionally, you can wash and dry the raspberries, storing them separately, so they’re ready to go when you are. When you’re ready to bake, just pour the batter into the prepared loaf pan, layer in the raspberries, and pop it in the oven as directed. This way, your cake will come out just as deliciously moist and flavorful with minimal effort, ensuring you always have a delightful treat at hand!
What to Serve with Lemon Raspberry Loaf Cake?
Pairing sweet treats with delightful accompaniments can elevate your desserts to a whole new level.
- Vanilla Ice Cream: The creaminess of vanilla ice cream complements the tangy loaf, becoming a perfect contrast to the zesty flavors.
- Whipped Cream: Light and airy, a dollop of freshly whipped cream makes every bite of cake extra dreamy and indulgent.
- Berry Compote: A warm berry compote drizzled over the cake enhances the fruity notes while adding a burst of juiciness with every forkful.
- Lemon Glaze: Intensifying citrus flavors, an additional lemon glaze highlights the refreshing zest and keeps your palate singing through each bite.
- Iced Tea: Refreshing iced tea, especially with a hint of mint, balances the sweetness and creates a lovely summer vibe.
- Sparkling Water with Citrus: For a lighter option, pair your cake with sparkling water infused with lemon or lime, making each slice even more uplifting.
- Fresh Berries Salad: A salad of mixed berries adds pops of freshness that complement the tartness of the cake beautifully.
- Almond Biscotti: Serve alongside crunchy almond biscotti for a delightful texture contrast, enhancing every nibble of your loaf cake experience.
Expert Tips for Lemon Raspberry Yogurt Cake
Pan Prep: Ensure your baking pan is well-greased and lined with parchment paper to prevent sticking and facilitate easy removal.
Room Temperature Ingredients: Use room temperature eggs and yogurt for better incorporation; cold ingredients can lead to a denser texture in your cake.
Gentle Mixing: Avoid overmixing the batter to keep the cake’s crumb light and airy; mix only until no dry flour remains.
Fresh Ingredients: Always opt for fresh raspberries to enhance flavor and moisture; if using frozen, adjust the sugar accordingly.
Flavor Boost: Feel free to add a teaspoon of vanilla extract to enrich the tart flavors of the Lemon Raspberry Yogurt Cake.
Storage Tips for Lemon Raspberry Yogurt Cake
Room Temperature: Store the cake at room temperature for up to 3 days in an airtight container to keep it fresh and moist.
Fridge: If you live in a warmer climate, you may want to keep it in the fridge for up to 5 days, but allow it to come to room temperature before serving for the best flavor.
Freezer: For longer storage, freeze the cake whole or sliced without icing for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Reheating: To enjoy, thaw slices in the fridge overnight or at room temperature for about an hour. Reheat in the microwave for a few seconds if you prefer it warm!
Lemon Raspberry Yogurt Cake Recipe FAQs
How do I choose the best raspberries for this recipe?
Absolutely! When selecting raspberries, look for bright, plump berries without any dark spots or signs of mushiness. Fresh raspberries should be firm and fragrant. If you find any with dark spots all over, it usually means they are overripe. Sticking to seasonal fruits ensures the best flavor while enjoying the delightful tartness that complements the lemon perfectly!
How should I store Lemon Raspberry Yogurt Cake?
Very! You can store the cake at room temperature for up to 3 days in an airtight container to keep it fresh and moist. If you’re in a warmer climate, it’s best to refrigerate it, where it will last for about 5 days. Remember to let it come to room temperature before serving, as this helps retain its rich flavors.
Can I freeze Lemon Raspberry Yogurt Cake?
Absolutely! For longer storage, you can freeze the cake, either whole or in slices, without the icing, for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it in the fridge overnight or on the countertop for about an hour before serving. If you prefer a warm treat, a few seconds in the microwave does wonders!
What if my batter turns out too thick?
The more the merrier! If your batter seems too thick, it might be due to overmixing or incorporating too much flour. To remedy this, try adding a tablespoon of milk or water, mixing gently until the desired consistency is reached. Remember, a light touch is key for a fluffy loaf!
Can I use other types of yogurt or milk substitutes?
Of course! Greek yogurt adds richness, but you can swap it with any plain natural yogurt if needed. Additionally, feel free to use dairy-free alternatives like almond or coconut yogurt for a different twist. Just ensure they are unsweetened to maintain the cake’s balance.
Is this cake safe for pets or people with allergies?
Great question! This Lemon Raspberry Yogurt Cake contains common allergens like eggs and dairy, so it’s best to check with your guests before serving. If you’re looking for a pet-friendly option, avoid sharing this cake with dogs or cats, as the sugar and high-fat contents can be harmful to them.
Lemon Raspberry Yogurt Cake: Brighten Your Summer Desserts
Equipment
- Loaf pan
- - Mixing bowl
- Whisk
- - Measuring cups
- Spatula
- - Wire rack
Ingredients
For the Cake
- 1 cup caster sugar Can substitute with granulated sugar.
- 1 tablespoon lemon zest Zest finely to avoid bitterness.
- 2 large eggs Use room temperature for better incorporation.
- 1/2 cup neutral oil (canola oil) Vegetable oil or melted coconut oil can also be used.
- 1/4 cup lemon juice Freshly squeezed is recommended.
- 1 cup Greek yogurt Can swap with plain natural yogurt.
- 1 1/2 cups self-rising flour Can substitute with plain flour plus baking powder and soda.
- 1/2 teaspoon fine table salt Essential for flavor enhancement.
- 1 cup raspberries Can substitute with other berries.
For the Icing (optional)
- 1 cup icing sugar Use powdered sugar for smooth consistency.
- 1 tablespoon lemon juice Freshly squeezed is preferred.
Instructions
How to Make Lemon Raspberry Yogurt Cake
- Preheat the oven to 180°C (350°F). Prepare a 12 x 30 cm loaf pan by greasing it and lining it with parchment paper.
- Combine caster sugar and lemon zest in a large bowl, rubbing the zest into the sugar to release oils.
- Whisk in the eggs until bubbly and light. Add neutral oil, lemon juice, and Greek yogurt, stirring to create a smooth blend.
- Fold in self-rising flour and fine table salt gently until no lumps remain. Avoid overmixing.
- Layer the batter into the pan, pouring one-third in, adding half of the raspberries, and finishing with remaining batter.
- Bake for 40-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool on a wire rack before removing from the pan to maintain fluffy structure.
- Prepare the icing by whisking icing sugar and lemon juice until slightly thick, then drizzle over the cooled cake.