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Lemon Raspberry Yogurt Cake Recipe

Lemon Raspberry Yogurt Cake recipe

Stashcook

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.

Ingredients

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

Method

1
Preheat the oven to 175°C (350°F). Grease a 22 x 12cm loaf tin and line the base with parchment paper.
2
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.
3
Gradually add the beaten eggs to the butter mixture, beating well after each addition.
4
In a separate bowl, whisk together 295 g of sifted all-purpose flour, 2 tsp of baking powder, and a pinch of salt.
5
Fold the dry ingredients into the wet mixture, alternating with the Greek yogurt, until just combined.
6
Toss 100 g of raspberries with a small amount of the flour mixture to prevent sinking. Fold these gently into the batter.
7
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.
8
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9
For the icing, mix 145 g of sifted confectioners' sugar with 3 tbsp of lemon juice until smooth. Drizzle over the cooled cake.
10
Decorate the top of the cake with the remaining 50 g of fresh raspberries before serving.

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