Raspberry Lemon Yogurt Cake

This Raspberry Lemon Yogurt Cake is a moist, tender, and flavorful dessert that perfectly balances the tangy brightness of lemon with the sweet tartness of raspberries. The addition of yogurt gives the cake a rich texture and enhances its delicate crumb, making it a delightful treat for any time of the year. Whether you’re serving it for brunch, afternoon tea, or dessert, this cake is sure to impress with its fresh flavors and beautiful appearance.

Why You’ll Love This Recipe
This cake combines the refreshing taste of lemon with the natural sweetness of fresh raspberries, creating a bright and satisfying flavor profile. The use of yogurt not only adds richness but also keeps the cake exceptionally moist. It’s a simple recipe that doesn’t require elaborate steps or equipment, making it ideal for both beginner and experienced bakers. You’ll love this cake for its versatility, whether served plain, glazed, or with a dusting of powdered sugar.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour

Baking powder

Baking soda

Salt

Plain Greek yogurt

Granulated sugar

Eggs

Fresh lemon juice

Lemon zest

Vegetable oil (or melted butter)

Vanilla extract

Fresh raspberries (or frozen, thawed and drained)

directions
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk the yogurt, sugar, eggs, lemon juice, lemon zest, vegetable oil, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Gently fold in the raspberries, being careful not to crush them.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.

Servings and timing
This recipe yields approximately 8 to 10 servings.
Preparation time: 15 minutes
Baking time: 50 to 60 minutes
Cooling time: 30 minutes

Variations
Lemon Glaze: Mix powdered sugar with lemon juice and drizzle over the cooled cake for an extra burst of lemon flavor.

Almond Flavor: Substitute part of the vanilla extract with almond extract for a nutty twist.

Blueberry Version: Replace raspberries with blueberries for a different berry flavor.

Mini Loaves: Divide the batter into mini loaf pans for individual portions and adjust the baking time accordingly.

Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake suitable for gluten-intolerant individuals.

storage/reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
To freeze, wrap the completely cooled cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw at room temperature before serving.
To reheat, warm individual slices in the microwave for 10–15 seconds or in a toaster oven until just heated through.

FAQs
How do I prevent the raspberries from sinking to the bottom?
Toss the raspberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use frozen raspberries?
Yes, just make sure they are thawed and well-drained to avoid adding excess moisture to the batter.

What type of yogurt works best?
Plain Greek yogurt is ideal for this recipe due to its thick texture and tangy flavor, but regular plain yogurt also works well.

Can I make this cake dairy-free?
Yes, substitute dairy-free yogurt and use a neutral-flavored oil or dairy-free margarine.

Why is my cake dense instead of fluffy?
Overmixing the batter can lead to a dense texture. Mix until ingredients are just combined.

Is it possible to make this cake into cupcakes?
Yes, pour the batter into lined muffin tins and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

Can I add a glaze to the cake?
Absolutely. A simple lemon glaze made from powdered sugar and lemon juice enhances both flavor and presentation.

How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Can I add nuts to this recipe?
Yes, chopped almonds or walnuts can be folded into the batter for added texture.

How long should I let the cake cool before slicing?
Allow the cake to cool completely on a wire rack for best slicing results and flavor development.

Conclusion
Raspberry Lemon Yogurt Cake is a delightful, simple-to-make dessert that brings together the tangy notes of lemon and the sweet burst of raspberries in every bite. With a tender crumb, moist texture, and versatile ingredients, it’s a perfect recipe to add to your collection. Whether you’re baking it for a special occasion or enjoying a quiet afternoon, this cake is sure to please.

Print