Moist Lemon Raspberry Yogurt Cake for Your Next Picnic Delight
Experience the vibrant combination of lemon and raspberry in this delightful Lemon Raspberry Yogurt Cake, perfect for picnics.
Equipment
- - Mixing bowl
- Electric beaters
- 22cm spring-form pan
- Baking paper
- - Wire rack
Ingredients
For the Cake
- 150 g unsalted butter Adds richness and moisture
- 200 g caster sugar Essential for sweetness
- 3 large eggs Bind the ingredients
- 150 g Greek Yoghurt Provides moisture and tang
- 50 ml lemon juice Brightens flavor profile
- 1 zest lemon Intensifies lemon flavor
- 100 ml milk Adds moisture
- 300 g frozen raspberries Lush bursts of flavor
- 225 g self-raising flour Provides lift and structure
For the Icing
- 250 g icing sugar Creates a smooth glaze
Instructions
Baking Steps
- Preheat your oven to 170°C (150°C fan-forced) and prepare a 22cm spring-form pan by greasing and lining it with baking paper.
- In a mixing bowl, cream the unsalted butter and caster sugar for 4-5 minutes until light and fluffy.
- Mix in the lemon zest followed by the egg yolks, adding one at a time and beating well after each.
- Gently fold in the self-raising flour and almond meal alternating with Greek yoghurt and milk. Stir in frozen raspberries.
- In a clean bowl, beat the egg whites until soft peaks, then fold them into the batter for a light texture.
- Spoon the mixture into the prepared pan and top with remaining raspberries.
- Bake for 45 minutes, then lower the temperature and bake for another 25-30 minutes until golden.
- Cool in the pan for 20 minutes before transferring to a wire rack. Prepare the icing by mixing icing sugar with lemon juice and drizzle over the cake before serving.
Notes
For an extra touch, serve with a dollop of Greek yoghurt or whipped cream.