Lemon Raspberry Yogurt Cake: A Summer Delight to Savor
This Lemon Raspberry Yogurt Cake is a moist and refreshing dessert perfect for summer, bursting with flavors from zesty lemon and juicy raspberries.
Equipment
- Loaf pan
- - Mixing bowl
- Whisk
- - Rubber spatula
Ingredients
For the Cake
- 1 cup caster sugar can substitute with granulated sugar
- 1 tablespoon lemon zest fresh lemon is best
- 3 large eggs room temperature
- 1/2 cup neutral oil melted butter can be used
- 1/4 cup lemon juice freshly squeezed preferred
- 1 cup Greek yogurt regular yogurt works as a substitute
- 1 1/2 cups self-rising flour can substitute with all-purpose flour
- 1/2 teaspoon fine table salt
- 1 cup raspberries can swap with other berries
For the Glaze (optional)
- 1 cup icing sugar powdered sugar is also suitable
- 1 cup additional raspberries for serving and garnishing
Instructions
How to Make Lemon Raspberry Yogurt Cake
- Preheat the oven to 180°C (350°F) and prepare a loaf pan by greasing and lining with parchment paper.
- Combine caster sugar and lemon zest in a large bowl, rubbing them together to release essential oils.
- Whisk in the eggs until bubbly, then add neutral oil, lemon juice, and Greek yogurt. Mix until blended.
- Fold in self-rising flour and fine salt gently, ensuring no lumps remain.
- Pour 1/3 of the batter into the pan, scatter half of the raspberries, repeat, finishing with batter on top.
- Bake for 40-50 minutes, or until the top is golden and a toothpick comes out clean.
- Cool the loaf completely on a wire rack before removing from the pan.
- Mix icing sugar with lemon juice, drizzle over the cooled cake, and top with extra raspberries if desired.
Notes
Serve plain or with a dollop of whipped cream for extra indulgence. Customize by swapping berries as you prefer.