When the sun finally breaks through the clouds and the days grow warmer, my thoughts turn to lighter, brighter desserts that celebrate the season. That’s when I found myself diving deep into my kitchen to create a cake that captures the essence of spring: the Moist Lemon Raspberry Yogurt Cake. The moment the ingredients come together, the uplifting aroma of zesty lemons and sweet raspberries fills the air, inviting anyone nearby to join the baking adventure.
This cake boasts a delightful combination of tangy and sweet, with a moist texture that’s simply irresistible. It’s perfect for everything from an afternoon tea gathering to a simple weeknight treat after dinner. Don’t forget a generous scoop of creamy Greek yogurt to enrich each luscious slice! Trust me, this cake is a crowd-pleaser that will make your loved ones ask for seconds—if not thirds. Let’s bring some sunshine to your table with this delightful creation!
Why is Lemon Raspberry Yogurt Cake a Must-Try?
Irresistible Freshness: This cake combines zesty lemons and sweet raspberries, creating a refreshing dessert that truly celebrates spring.
Moist & Fluffy: Thanks to the Greek yogurt, every bite is tender and fluffy—a texture that’s hard to resist.
Easy to Make: With simple steps and everyday ingredients, you can whip up this delicious cake with minimal fuss.
Versatile Treat: Perfect for any occasion, from brunch to dinner parties, it’s sure to impress family and friends!
Creamy Pairing: Serve it with a dollop of Greek yogurt, making each slice even more indulgent—your guests will adore it!
Lemon Raspberry Yogurt Cake Ingredients
For the Cake
- Butter – Provides richness and moisture; ensure it’s at room temperature for easy creaming.
- Caster Sugar – Sweetens the cake while contributing to a light texture; best not to substitute for optimal results.
- Almond Meal – Adds a nutty flavor and moisture; can be swapped with ground almonds or desiccated coconut for variation.
- Eggs – Essential for structure and leavening; use large eggs at room temperature for the best outcome.
- Greek Yogurt – Contributes moisture and tanginess; if needed, substitute with sour cream or plain yogurt.
- Icing Sugar Mixture – Used for drizzling icing that adds sweetness and a lovely finish to the cake.
- Lemon Juice & Zest – Provides tangy flavor and aroma; fresh lemons deliver the brightest taste.
- Milk – Adds moisture, helping to create a tender texture; full-fat milk enhances the richness.
- Raspberries (frozen) – Sweet-tart inclusions that enhance flavor; fresh can be used when available for a seasonal touch.
- Self-Raising Flour – Provides leavening for the cake; for a substitute, use all-purpose flour plus baking powder (1 cup = 1 cup all-purpose flour + 1.5 tsp baking powder).
For the Lemon Icing
- Icing Sugar – Provides sweetness and helps create a smooth drizzle; adjust the amount based on your preference.
- Lemon Juice – Enhances the icing’s zing; use fresh juice for the best flavor result.
This Lemon Raspberry Yogurt Cake is not only delightful but also captures the essence of spring in every bite!
How to Make Lemon Raspberry Yogurt Cake
Preheat your oven: Start by preheating your oven to 170°C (150°C fan-forced). Don’t forget to grease and line a 22cm springform pan for easy removal!
Cream butter and sugar: In a bowl, cream together room temperature butter and caster sugar until light and fluffy—this should take about 4-5 minutes. It’s key for that lovely texture!
Add lemon zest: Gently incorporate lemon zest into the mixture, beating until well combined. Now, add in the egg yolks one at a time, making sure to beat well after each addition.
Fold in the dry ingredients: Begin folding in the sifted self-raising flour and almond meal alternately with Greek yogurt and milk until everything is well combined. This creates a beautifully moist batter.
Incorporate the raspberries: Carefully stir in 1 cup of frozen raspberries. Gently folding them in will keep those lovely bits whole and bursting with flavor!
Beat egg whites: In a separate bowl, beat the egg whites until soft peaks form. Take one quarter of this into the cake batter and fold it gently to lighten the mixture.
Finish folding in egg whites: Now, gently fold in the remaining egg whites until just combined, creating a light and airy batter. Spoon the batter into your prepared pan, making sure it’s evenly spread.
Top with raspberries: Sprinkle any leftover raspberries on top of the batter for that beautiful pop of color and flavor.
Bake: Place the cake in the oven and bake for 45 minutes. After this, reduce the temperature to 160°C (140°C fan-forced) and continue to bake for an additional 25-30 minutes until golden and a skewer comes out clean.
Cool the cake: Once baked, let the cake cool in the pan for 20 minutes. Then carefully transfer it to a wire rack to cool completely—this step is crucial for avoiding a soggy bottom!
Prepare the icing: While the cake cools, whisk together the icing sugar and lemon juice in a small bowl until smooth. Drizzle this tangy icing over the cooled cake just before serving for that sweet finish.
Optional: Serve with a generous dollop of Greek yogurt for an extra creamy touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Lemon Raspberry Yogurt Cake
Butter Temperature: Always ensure your butter is at room temperature for easy creaming; this helps achieve a fluffy texture in your Lemon Raspberry Yogurt Cake.
Careful Folding: When incorporating egg whites, be gentle. This ensures the batter remains airy, resulting in a light and moist cake.
Zest Fresh Lemons: For the best flavor, opt for fresh lemon juice and zest. Dried or bottled variants won’t provide the same brightness.
Don’t Overbake: Keep an eye on the cake towards the end of baking—overbaking can lead to dryness. A skewer should come out clean but still moist.
Cool Completely: Allow the cake to cool entirely before icing. Icing on a warm cake can melt, ruining its beautiful presentation.
Store Properly: To keep your cake fresh, store it in an airtight container at room temperature for up to three days. Enjoy it at its best!
Lemon Raspberry Yogurt Cake Variations
Feel free to unleash your creativity and customize this delightful cake to suit your taste buds!
Coconut Twist: Substitute almond meal with desiccated coconut for a tropical vibe that brings sunny flavors to your cake.
Berry Medley: Use a mix of berries, like blueberries and blackberries, for a burst of vibrant color and flavor in every bite.
Zesty Orange: Replace half of the lemon juice with fresh orange juice and zest for a new zesty layer that’s simply irresistible.
Gluten-Free Option: Swap self-raising flour for a gluten-free blend to accommodate dietary restrictions while keeping it deliciously moist.
Nutty Addition: Stir in chopped walnuts or pecans for a delightful crunch that enhances the cake’s texture and flavor profile.
Chocolate Drizzle: Top with a chocolate ganache instead of lemon icing for a decadent treat that perfectly complements the tartness of the raspberries.
Spicy Kick: Add a pinch of cayenne pepper or some freshly grated ginger to the batter for a surprising but delightful heat that elevates the flavor.
Vegan Version: For a plant-based twist, use flax eggs, coconut yogurt, and plant-based butter to create a vegan-friendly delight that everyone will love!
Make Ahead Options
This Lemon Raspberry Yogurt Cake is perfect for busy cooks looking to save time in the kitchen! You can prepare the cake batter up to 24 hours in advance; simply mix all the ingredients and store it covered in the refrigerator. To maintain the cake’s moistness, bake it just before serving for the best flavor and texture. Once baked, the cake can be kept at room temperature for up to 3 days. For the icing, you can mix the icing sugar and lemon juice ahead of time, but drizzle it just before serving to ensure it stays fresh and doesn’t dissolve. Enjoy the convenience of having a delightful dessert ready to go at a moment’s notice!
Storage Tips for Lemon Raspberry Yogurt Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moistness and flavor.
Fridge: If you prefer to keep it longer, refrigerate for up to a week. Just be sure to wrap it tightly to prevent it from drying out.
Freezer: The Lemon Raspberry Yogurt Cake can be frozen for up to 3 months. Wrap it securely in plastic wrap and then foil, ensuring no air is trapped.
Reheating: To enjoy later, simply thaw at room temperature or warm slices in the microwave for a few seconds for an inviting treat!
What to Serve with Lemon Raspberry Yogurt Cake?
Indulging in this vibrant cake creates an opportunity to elevate your dessert experience with delightful pairings.
- Creamy Greek Yogurt: A generous dollop enhances the cake’s tanginess, offering a refreshing contrast to the sweet raspberries.
- Fresh Berries Salad: Juicy strawberries, blueberries, and raspberries create a colorful and fresh accompaniment, enhancing the fruity flavors in each slice.
- Lemon Sorbet: The icy, zesty sorbet provides a cool balance that brightens each bite, making it an undeniably delightful pairing for warm weather.
Imagine serving this cake at a garden party, where a vibrant fruit salad sits alongside, bursting with freshness, as guests savor slices accompanied by velvety Greek yogurt. The contrast in textures makes for a delightful finish to any meal.
- Whipped Cream: Light and fluffy, whipped cream adds a decadent richness. Infuse it with vanilla or lemon zest for a complementary flavor twist.
- Mint Tea: This subtly flavored tea refreshes the palate, making it a perfect drink to accompany every bite of your cake.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream envelops the vibrant flavors, melting slightly against the warm cake, creating a beautiful harmony in textures.
With any of these delightful pairings, your Lemon Raspberry Yogurt Cake is destined to shine on the dessert table!
Lemon Raspberry Yogurt Cake Recipe FAQs
How do I choose ripe raspberries for this cake?
Absolutely! When selecting raspberries, look for those that are plump, firm, and vibrantly colored—avoid any with dark spots or mold. Fresh is best when in season, but if you’re using frozen, make sure they’re not clumped together, as this can indicate they’ve thawed and refrozen.
What’s the best way to store the Lemon Raspberry Yogurt Cake?
I often recommend storing this cake in an airtight container at room temperature for up to 3 days to keep it light and moist. If you prefer to keep it longer, refrigeration can extend its life to about a week, but wrap it tightly to avoid dryness.
Can I freeze the Lemon Raspberry Yogurt Cake? If so, how?
Yes, you can freeze this cake for up to 3 months! Simply let it cool completely, then wrap it securely in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw it in the refrigerator overnight or at room temperature for a few hours before serving.
What should I do if my cake turns out too dense?
Very! If your cake is denser than expected, ensure that when you creamed the butter and sugar, it was light and fluffy. Also, be cautious not to overmix the batter after adding the egg whites. Gently folding them in helps maintain a light texture. If you’re using self-raising flour, double-check its freshness, as old flour can lose its leavening ability.
Can I make any substitutions for dietary restrictions?
Of course! If you have nut allergies, you can omit the almond meal and use an equal amount of all-purpose flour instead. For a dairy-free version, swap the Greek yogurt with a plant-based yogurt and use a non-dairy milk. Always check labels for allergen information to ensure safety.
Lemon Raspberry Yogurt Cake for Irresistible Fresh Flavor
Equipment
- 22cm springform pan
Ingredients
For the Cake
- 150 g Butter at room temperature
- 200 g Caster Sugar
- 100 g Almond Meal or ground almonds/desiccated coconut
- 3 large Eggs at room temperature
- 200 g Greek Yogurt or sour cream/plain yogurt
- 100 g Icing Sugar Mixture
- 2 medium Lemon Juice & Zest fresh
- 100 ml Milk full-fat
- 1 cup Raspberries (frozen) fresh can be used when available
- 250 g Self-Raising Flour or all-purpose flour + baking powder (for substitute)
For the Lemon Icing
- 150 g Icing Sugar adjust based on preference
- 2 tbsp Lemon Juice fresh
Instructions
How to Make Lemon Raspberry Yogurt Cake
- Preheat your oven to 170°C (150°C fan-forced). Grease and line a 22cm springform pan.
- Cream together room temperature butter and caster sugar until light and fluffy, about 4-5 minutes.
- Incorporate lemon zest, then add egg yolks one at a time, beating well after each addition.
- Fold in sifted self-raising flour and almond meal alternately with Greek yogurt and milk until well combined.
- Stir in 1 cup of frozen raspberries gently to maintain their shape.
- Beat egg whites until soft peaks form, then fold a quarter into the batter.
- Fold in remaining egg whites until just combined and spoon batter into prepared pan.
- Sprinkle remaining raspberries on top of batter.
- Bake for 45 minutes, then reduce temperature to 160°C (140°C fan-forced) and bake an additional 25-30 minutes until golden.
- Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
- Whisk icing sugar and lemon juice until smooth and drizzle over cooled cake before serving.