When the sun shines and the skies are clear, there’s nothing quite like the joy of enjoying a slice of homemade cake outdoors, and my Moist Raspberry, Lemon & Yoghurt Cake fits the bill perfectly. Imagine biting into a tender crumb that bursts with sweet-tart raspberry flavor, enhanced by the zesty brightness of fresh lemon. This cake comes together in a flash, allowing you to spend less time in the kitchen and more time soaking up the sun—a true win-win!
I first tried this delightful recipe during a picnic with friends, and from the very first bite, the combination of creamy yogurt and fruity tartness had everyone gathering around for seconds. Whether you’re hosting a casual gathering or simply treating yourself, this recipe brings a sense of occasion to the table. Serve it warm or with a generous dollop of Greek yogurt or whipped cream, and you’ve got a dessert that’s not just tasty but effortlessly impressive. Let’s dive in and make this beautiful cake ready for your next unforgettable moment!
Why is Lemon Raspberry Yogurt Cake a Must-Try?
Deliciously Moist: The combination of yogurt and butter ensures each slice is incredibly moist and tender, making every bite a delight.
Bursting with Flavor: Tangy raspberries complement zesty lemon beautifully, creating a flavor profile that’s both refreshing and indulgent.
Quick & Easy: With simple ingredients and straightforward steps, you’ll have a stunning cake ready in no time—perfect for impromptu gatherings.
Versatile Options: Feel free to mix up the fruits or even swap out the almond meal for your favorite nut or gluten-free alternative—this recipe adapts to your tastes!
Crowd-Pleaser: Whether for a picnic, a family gathering, or just a treat for yourself, this cake is sure to impress everyone at the table.
Perfect Pairing: Serve it with a generous dollop of thick Greek yogurt or whipped cream for an extra indulgent experience!
Lemon Raspberry Yogurt Cake Ingredients
• Dive into the magic of baking with these key components for your Lemon Raspberry Yogurt Cake!
For the Batter
- Butter – Provides richness and moisture; ensure it’s at room temperature for easier creaming.
- Caster Sugar – Adds sweetness and helps create a light texture; granulated sugar is a suitable substitute.
- Eggs – Binds ingredients together and adds moisture; using room temperature eggs ensures better incorporation.
- Lemon Rind & Juice – Infuses a zesty flavor that balances the sweetness; fresh lemon zest is preferred for the brightest flavor.
- Greek Yoghurt – Contributes moisture and a slight tang; plain yogurt can be used as a substitute if needed.
- Self-Raising Flour – Provides structure and rise; if unavailable, mix all-purpose flour with baking powder as a substitute.
- Almond Meal – Adds nutty flavor and moisture; you can replace it with desiccated coconut or omit it for a gluten-free cake.
- Milk – Adjusts the consistency of the batter; feel free to use any type of milk or dairy alternative.
- Frozen Raspberries – Adds pops of flavor and color; fresh raspberries can be swapped in if available, or use more for extra fruitiness.
For the Icing
- Icing Sugar – Sweetens the icing while creating a smooth texture; sift it for a lump-free finish.
- Lemon Juice – Enhances the lemony flavor; use fresh juice for the best aroma and taste.
Explore these ingredients, and you’ll be crafting a mouthwatering Lemon Raspberry Yogurt Cake that is both delightful and unforgettable!
How to Make Lemon Raspberry Yogurt Cake
Preheat your oven to 170°C (150°C fan) and prepare a 22cm springform pan by greasing and lining it with baking paper. This will ensure your cake releases easily after baking.
Cream the butter and caster sugar together in a mixing bowl using electric beaters for 4-5 minutes, until the mixture is light and fluffy. This step is crucial for incorporating air into your cake.
Add the lemon rind and mix well. Then, incorporate the egg yolks one at a time, beating thoroughly after each addition to achieve a smooth batter full of flavor.
Fold in the sifted self-raising flour and almond meal, alternating with the Greek yoghurt and milk. This gentle folding helps maintain the batter’s lightness.
Gently mix in 1 cup of frozen raspberries. This adds vibrant flavor and color to your batter, making it visually appealing and tasty.
Whip the egg whites in a separate bowl until soft peaks form. Carefully fold the whipped egg whites into the batter, preserving the airy texture of the mixture.
Pour the batter into your prepared pan and scatter the remaining raspberries over the top. This will give your cake even more juicy bursts of raspberry goodness.
Bake for 45 minutes. After that, lower the temperature to 160°C (140°C fan) and continue baking for an additional 25-30 minutes until the cake is golden brown and a skewer inserted into the center comes out clean.
Cool the cake in the pan for 20 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess while allowing it to stabilize.
Prepare the lemon icing by mixing the icing sugar and lemon juice until smooth. Drizzle the icing over the cooled cake just before serving to add a refreshing tartness.
Optional: Garnish with fresh raspberries or a sprinkle of icing sugar for a pretty finish.
Exact quantities are listed in the recipe card below.
Lemon Raspberry Yogurt Cake Variations
Feel free to explore and personalize your cake with these tasty twists!
- Gluten-Free: Substitute self-raising flour with a gluten-free blend for a cake everyone can enjoy. Your loved ones won’t even notice the difference!
- Nut-Free: Omit the almond meal entirely and add more flour, or replace with ground sunflower seeds for added texture without nuts.
- Coconut Twist: Swap almond meal for desiccated coconut for a tropical flair that plays beautifully with the cake’s citrus notes.
- Berry Mix: Replace raspberries with a mix of strawberries and blueberries for a colorful and flavorful variation that celebrates summer fruits.
- Zesty Boost: Add extra lemon zest or a splash of lemon extract for an even brighter citrus kick that enhances the overall flavor profile.
- Chocolate Drizzle: For chocolate lovers, melt dark chocolate and drizzle it over the icing for a decadent finish that pairs perfectly with the tangy cake.
- Sweet Spice: Add a pinch of cinnamon or nutmeg to the batter for a hint of warmth that complements the fruity flavors beautifully.
- Vegan Option: Substitute eggs with flaxseed meal and use plant-based yogurt and butter for a delicious vegan version that doesn’t skimp on taste!
Expert Tips for Lemon Raspberry Yogurt Cake
- Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature. This helps create a smoother batter for your Lemon Raspberry Yogurt Cake.
- Gentle Mixing: When incorporating egg whites, gently fold them into the batter to keep its airy texture. Avoid over-mixing to prevent a dense cake.
- Moisture Check: If your cake seems dry during baking, adding a spoonful of milk can help maintain the batter’s moisture level.
- Fresh vs. Frozen: While frozen raspberries work perfectly, fresh raspberries can be used and may enhance the flavor even further—feel free to add more for extra bursts of fruitiness!
- Don’t Rush Cooling: Allow the cake to cool in the pan for 20 minutes before moving it. This ensures it sets properly and reduces the risk of crumbling.
How to Store and Freeze Lemon Raspberry Yogurt Cake
Airtight Container: Store leftover cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor.
Refrigerate: For longer freshness, refrigerate the cake for up to a week. Just ensure it is wrapped well or placed in a sealed container to prevent it from drying out.
Freezer: Freeze slices of the Lemon Raspberry Yogurt Cake in individual portions for up to 3 months. Wrap tightly in plastic wrap, then place in a zip-top bag for added protection.
Reheating: Thaw at room temperature before enjoying, or briefly warm a slice in the microwave for a few seconds to bring back its delightful softness!
Make Ahead Options
These Lemon Raspberry Yogurt Cake preparations are perfect for busy home cooks looking to simplify their meal planning! You can bake the cake up to 24 hours in advance; simply let it cool completely before wrapping it tightly in cling film to maintain its moist texture. For even more convenience, consider preparing the lemon icing ahead of time and refrigerating it—just be sure to give it a good stir before drizzling it over the cake on the day of serving. When it’s time to enjoy, slice, and serve with a dollop of Greek yogurt or whipped cream for a delightful treat that’s every bit as delicious as fresh-baked!
What to Serve with Lemon Raspberry Yogurt Cake?
The vibrant flavors and moist texture of this cake make it a perfect centerpiece to any meal.
- Thick Greek Yogurt: A dollop of creamy yogurt on the side enhances the tangy flavor of the cake, making each bite exceptionally luscious.
- Fresh Berries: Serve with a medley of fresh berries for added sweetness and a burst of color that beautifully complements the raspberries in the cake.
- Whipped Cream: Light and fluffy whipped cream adds a delightful contrast to the cake’s moist crumb, creating a heavenly dessert experience.
- Almond Biscotti: The crunchy texture of almond biscotti provides a nice contrast to the tender cake, making for a satisfying combination with coffee or tea.
- Honey Drizzle: A light drizzle of honey over the cake accentuates its sweetness and ties together the lemon and raspberry flavors wonderfully.
- Iced Green Tea: A refreshing glass of iced green tea brings a lightness that balances the richness of the cake, perfect for warm days.
- Sparkling Water: For a cleanse in between bites, chilled sparkling water with a twist of lemon refreshes your palate and enhances the cake’s zesty notes.
- Chocolate Ganache: A silky chocolate ganache poured over a slice elevates the dessert to an indulgent treat, appealing to chocolate lovers everywhere.
- Vanilla Ice Cream: The creamy coldness of vanilla ice cream paired with the warm cake creates a dreamy dessert moment that’s hard to resist.
Lemon Raspberry Yogurt Cake Recipe FAQs
What kind of raspberries should I use?
You can use either fresh or frozen raspberries for your Lemon Raspberry Yogurt Cake. Fresh raspberries provide a vibrant flavor and texture but are more delicate. If using frozen raspberries, there’s no need to thaw them before mixing into the batter—just fold them in straight from the freezer for an easier, mess-free experience!
How should I store leftover cake?
Store your Lemon Raspberry Yogurt Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it can be refrigerated for up to a week. Just ensure it’s well-wrapped to prevent drying out. I often place a piece of parchment paper between the cake and the lid to maintain optimal moisture!
Can I freeze this cake?
Absolutely! To freeze your Lemon Raspberry Yogurt Cake, slice it into individual portions first. Wrap each slice tightly in plastic wrap, then place them in a zip-top freezer bag. This keeps them fresh for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or pop a slice in the microwave for a few seconds to regain its delightful softness.
What should I do if my cake turns out dry?
If your cake seems dry, it may be a result of over-baking or not enough moisture in the batter. Ensure to check for doneness a few minutes before the suggested time. If you suspect it’s drying out, consider adding a spoonful of milk to the batter next time. Also, a layer of icing or serving it with Greek yogurt can help add back some moisture on your plate!
Is this recipe suitable for gluten-free diets?
Yes, it can easily be adapted for gluten-free diets! Simply substitute the self-raising flour with a gluten-free all-purpose blend and ensure any additional flour used (like almond meal) is certified gluten-free. The result will still be a gorgeous, moist Lemon Raspberry Yogurt Cake!
What if I have allergies to certain nuts?
If you have a nut allergy, you can omit the almond meal entirely or substitute it with oats for a different flavor and texture. The cake will still turn out delicious and moist! Always feel free to experiment with your available ingredients for the best experience tailored to your needs.
This concludes your Lemon Raspberry Yogurt Cake Recipe FAQs!
Lemon Raspberry Yogurt Cake That's Moist and Irresistible
Equipment
- - Oven
- - Mixing bowl
- Electric beaters
- Springform pan
Ingredients
For the Batter
- 150 g Butter at room temperature
- 200 g Caster Sugar or granulated sugar
- 3 large Eggs room temperature
- Zest and juice of 1 Lemon fresh is preferred
- 250 g Greek Yoghurt plain yogurt can be used as a substitute
- 200 g Self-Raising Flour or a mix of all-purpose flour and baking powder
- 100 g Almond Meal or substitute with desiccated coconut
- 100 ml Milk any type or dairy alternative
- 300 g Frozen Raspberries fresh can be used
For the Icing
- 150 g Icing Sugar sifted
- 2 tbsp Lemon Juice fresh juice for best flavor
Instructions
Directions
- Preheat your oven to 170°C (150°C fan) and prepare a 22cm springform pan by greasing and lining it with baking paper.
- Cream the butter and caster sugar together in a mixing bowl using electric beaters for 4-5 minutes until fluffy.
- Add the lemon rind and mix well, then incorporate eggs one at a time.
- Fold in the sifted self-raising flour and almond meal, alternating with Greek yoghurt and milk.
- Gently mix in 1 cup of frozen raspberries.
- Whip the egg whites until soft peaks form and fold into the batter.
- Pour the batter into the prepared pan and scatter remaining raspberries on top.
- Bake for 45 minutes, then lower temperature to 160°C (140°C fan) and bake an additional 25-30 minutes.
- Cool the cake in the pan for 20 minutes before transferring to a wire rack.
- Prepare the lemon icing by mixing icing sugar and lemon juice until smooth, drizzle over the cooled cake.