Moist Lemon Raspberry Yogurt Cake for Sweet Summer Bliss
Enjoy the vibrant flavors of Lemon Raspberry Yogurt Cake, a delightful treat perfect for sunny days.
Equipment
- - Oven
- 22cm spring-form pan
- - Mixing bowl
- Whisk
- Spatula
Ingredients
For the Cake
- 100 g Almonds Adds nutty flavor and texture; replace with almond meal or coconut for gluten-free.
- 125 g Butter Provides richness and moisture; opt for unsalted for better flavor control.
- 150 g Caster Sugar Sweetens the cake and helps create a light, airy texture; granulated sugar works as a substitute.
- 3 large Eggs Essential for structure and binding; room temperature eggs whip better.
- 200 g Greek Yoghurt Contributes moisture and a tangy flavor; sour cream can be an alternative.
- 100 g Icing Sugar Mixture For the glaze, adds a sweet finishing touch.
- 2 tbsp Lemon Juice Enhances flavor with a bright, zesty acidity; fresh lemons yield the best results.
- 1 cup Milk Helps achieve the perfect cake batter consistency; dairy-free alternatives can be used.
- 200 g Raspberries (Frozen) Adds natural sweetness and moisture; fresh raspberries can also work well.
- 200 g Self-Raising Flour Provides leavening for the cake; use all-purpose flour with baking powder for a substitute.
Instructions
How to Make Lemon Raspberry Yogurt Cake
- Preheat the oven to 170°C (150°C fan-forced). Grease and line a 22cm spring-form pan.
- Cream the butter and caster sugar together until light and creamy, about 4-5 minutes.
- Add the lemon rind and mix well. Incorporate the egg yolks one at a time.
- Fold in the sifted self-raising flour and almond meal alternately with the yogurt and milk.
- Gently stir in 1 cup of frozen raspberries.
- Whip the egg whites in a clean bowl until soft peaks form. Gradually fold into the cake batter.
- Pour the batter into your prepared pan, and sprinkle leftover raspberries on top. Bake for about 45 minutes.
- Lower the temperature to 160°C (140°C fan-forced) and bake for an additional 25-30 minutes.
- Cool the cake in the pan for 20 minutes before transferring it to a wire rack.
- Prepare the icing by mixing icing sugar, lemon juice, and water until smooth. Drizzle over the cooled cake.
Notes
Serve with a dollop of thick Greek yogurt for an extra creamy touch. Store in an airtight container at room temperature for up to 3 days.