Lemon Raspberry Yogurt Cake for Irresistible Fresh Flavor
A delightful Lemon Raspberry Yogurt Cake that captures the essence of spring with zesty lemons and sweet raspberries.
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.
Notes
Optional: Serve with a generous dollop of Greek yogurt for an extra creamy touch.