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Lemon Raspberry Yogurt Cake Recipe

Lemon Raspberry Yogurt Cake recipe


This is a yummy cake with lemon and raspberries mixed in. It's soft and sweet with a little bit of tartness from the fruit. You bake it in the oven and put a sweet lemon icing on top.


130 g unsalted butter, plus extra for greasing
220 g granulated sugar
Zest of 1 lemon
1 tsp vanilla extract
2 large eggs, at room temperature, lightly beaten
295 g all-purpose flour, sifted
2 tsp baking powder
120 g Greek yogurt
150 g fresh raspberries
145 g confectioners' sugar, sifted
3 tbsp lemon juice
A pinch of salt


Preheat the oven to 175°C (350°F). Grease a 22 x 12cm loaf tin and line the base with parchment paper.
In a large bowl, cream together 130 g of butter and 220 g of granulated sugar until light and fluffy. Mix in the lemon zest and 1 tsp of vanilla extract.
Gradually add the beaten eggs to the butter mixture, beating well after each addition.
In a separate bowl, whisk together 295 g of sifted all-purpose flour, 2 tsp of baking powder, and a pinch of salt.
Fold the dry ingredients into the wet mixture, alternating with the Greek yogurt, until just combined.
Toss 100 g of raspberries with a small amount of the flour mixture to prevent sinking. Fold these gently into the batter.
Pour the batter into the prepared loaf tin. Bake for 75 minutes, or until a skewer inserted into the center comes out clean. If the cake is browning too quickly, cover it with foil.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the icing, mix 145 g of sifted confectioners' sugar with 3 tbsp of lemon juice until smooth. Drizzle over the cooled cake.
Decorate the top of the cake with the remaining 50 g of fresh raspberries before serving.

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