Imagine a cake so moist, so tantalizing, that it transforms an ordinary afternoon into a gourmet experience. This Lemon Drizzle Raspberry Yogurt Cake is not just a dessert—it's a culinary masterpiece that promises to elevate your baking game and leave your guests begging for the recipe. With its perfect balance of zesty lemon, sweet raspberries, and luxuriously soft yogurt base, this cake is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 cup of plain yogurt, 1 cup of sugar, and 3 large eggs. Whisk together until the mixture is smooth and well combined.
- Slowly add 1/2 cup of vegetable oil to the yogurt mixture, continuing to whisk until the oil is fully incorporated.
- Stir in 1 tablespoon of lemon zest and 1/4 cup of lemon juice. Mix until the zest and juice are evenly distributed throughout the batter.
- In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. This will help to aerate the flour and ensure even mixing.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Gently fold in 1 cup of fresh raspberries, taking care not to break them apart too much. This will add bursts of flavor throughout the cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to avoid overbaking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon drizzle. In a small bowl, mix together 1/2 cup of powdered sugar with 2 tablespoons of lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides for a beautiful presentation.
- Let the glaze set for a few minutes before slicing the cake. Serve the Lemon Drizzle Raspberry Yogurt Cake at room temperature, and enjoy!
Tips
- Room Temperature Ingredients: Ensure eggs, yogurt, and other dairy are at room temperature for smoother mixing and better cake texture.
- Gentle Folding Technique: When adding raspberries, fold them gently to prevent breaking and maintain beautiful whole berry pockets in your cake.
- Don't Overmix: Mix dry and wet ingredients just until combined to keep the cake light and fluffy.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor—avoid the white pith which can taste bitter.
- Checking Doneness: Use the toothpick test, but remove the cake when a few moist crumbs still cling to the toothpick for ultimate moisture.
- Cooling is Crucial: Allow the cake to cool completely before drizzling to prevent the glaze from melting too quickly.
- Glaze Consistency: Adjust your lemon drizzle by adding powdered sugar or lemon juice to achieve the perfect drizzling thickness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 6g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 55mg
