Lemon Raspberry Yogurt Cake That's Moist and Irresistible
Enjoy a slice of Lemon Raspberry Yogurt Cake bursting with flavor, a must-try dessert for any gathering.
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.
Notes
Garnish with fresh raspberries or a sprinkle of icing sugar if desired.