Description
This elegant and delicate lemon yogurt raspberry cake is soft, moist, and bursting with fresh flavor. The combination of creamy yogurt, bright lemon zest, and juicy raspberries creates a light yet indulgent dessert, perfect for brunches or special occasions.
Ingredients
Lemon Yogurt Raspberry Cake
This elegant and delicate lemon yogurt raspberry cake is soft, moist, and bursting with fresh flavor. The combination of creamy yogurt, bright lemon zest, and juicy raspberries creates a light yet indulgent dessert, perfect for brunches or special occasions.
Ingredients
For the Cake Base:
3 cups all-purpose flour
3 teaspoons baking powder
1 1/2 cups granulated sugar
4 eggs
1 cup olive oil
For the Flavoring:
1 1/4 cups plain Greek yogurt
1 tablespoon lemon zest
For the Topping:
1 cup fresh raspberries (for baking or layering)
2 cups whipped cream
2 cups fresh raspberries (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease and line a 9-inch round or rectangular cake pan.
- In a large bowl, whisk together the flour and baking powder.
- In another bowl, beat the eggs and sugar until light and fluffy.
- Slowly add the olive oil while mixing, then stir in the Greek yogurt and lemon zest until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in 1 cup of raspberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Spread whipped cream evenly over the top of the cake.
- Decorate with the remaining fresh raspberries.
- Slice and serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes