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Raspberry Lemon Yogurt Cake

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A moist and tangy cake made with fresh raspberries, zesty lemon, and creamy yogurt. Perfect for brunch, dessert, or a sweet afternoon treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 1 tablespoon all-purpose flour (for tossing raspberries)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
  4. Slowly whisk the dry ingredients into the wet ingredients until just combined.
  5. Fold in the oil until fully incorporated and the batter is smooth.
  6. Toss the raspberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.

Notes

  • Frozen raspberries can be used; do not thaw before using.
  • For a stronger lemon flavor, add more zest or a few drops of lemon extract.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.

Nutrition

Keywords: raspberry lemon yogurt cake, lemon loaf, raspberry cake, easy loaf cake, yogurt cake

Find it online: https://zesticook.com/raspberry-lemon-yogurt-cake/