Yogurt Raspberry Cake Recipe

If you’re looking for a dessert that feels both fresh and indulgent, this Yogurt Raspberry Cake Recipe is an absolute must-try. It beautifully combines tangy yogurt with sweet, juicy raspberries, resulting in a moist, tender crumb that’s bursting with natural flavors. What’s truly wonderful about this cake is how effortlessly it brings together simple, wholesome ingredients to create something that tastes much fancier than it really is. Whether for a cozy afternoon tea or a special occasion, this cake always brings smiles and warmth to the table.

Ingredients You’ll Need

This recipe relies on a handful of simple ingredients, each playing a crucial role in delivering the cake’s delightful texture and vibrant flavor. From the creamy richness of butter to the fresh zing of lemon zest, these staples come together to create a cake that’s as dependable as it is delicious.

• Butter: Use real butter, not spread, for a rich and creamy base that keeps the crumb tender.
• Sugar: Sweetens the cake perfectly and helps create a light, fluffy texture when beaten with butter.
• Lemon zest: Adds a refreshing citrus aroma that brightens the whole cake.
• Vanilla extract: Deepens the flavor with warm, comforting notes.
• Large eggs: Room temperature eggs ensure the batter mixes smoothly for an even rise.
• All-purpose flour: The foundation for structure, combined carefully to keep the cake soft.
• Baking powder: The leavening agent, giving the cake its lovely lift and lightness.
• Plain yogurt: Not Greek style, it adds moisture and a subtle tang that balances the sweetness.
• Fresh raspberries: Juicy bursts of flavor spread throughout the cake, creating lovely pockets of freshness.

How to Make Yogurt Raspberry Cake Recipe

Step 1: Prepare Your Equipment and Oven

Start by preheating your oven to 360°F (180°C). Grease an 8-inch round springform pan generously with butter, then line the bottom with baking parchment to ensure your cake releases effortlessly once baked. These little prep steps set the stage for a perfect bake.

Step 2: Cream Butter and Sugar

Beat the butter and sugar together until the mixture lightens in color and becomes fluffy. You’ll notice the sugar beginning to dissolve—this creates a lovely base that traps air, making your cake irresistibly light. Next, stir in the lemon zest and vanilla extract; these will infuse the batter with a subtle brightness and warmth.

Step 3: Incorporate the Eggs

Beat in your eggs one at a time, making sure each is fully mixed before adding the next. This slow addition helps maintain the smooth texture of your batter while ensuring it binds together perfectly for a consistent rise and crumb.

Step 4: Prepare Raspberries and Flour

In a separate bowl, lightly toss the fresh raspberries with two tablespoons of flour. This coats the berries, preventing them from sinking to the bottom during baking. Then mix the remaining flour with the baking powder in another bowl, ensuring everything is well combined before it goes into your batter.

Step 5: Combine Flour, Yogurt, and Batter

Add the flour mixture gradually to your egg batter, a few tablespoons at a time, alternating with the plain yogurt. This method keeps the batter smooth but thick, allowing the yogurt’s moisture and tang to meld seamlessly with the other ingredients.

Step 6: Layer Batter and Raspberries in the Pan

Spread a third of the batter evenly in your prepared pan, then sprinkle half of the flour-coated raspberries on top. Repeat with another third of the batter followed by the remaining raspberries, and finish by topping with the last third of batter. Gently shake and tap the pan to help the batter settle between the berries, ensuring every bite is studded with delicious fruit.

Step 7: Bake the Cake

Pop your cake into the oven and bake for approximately 50 to 55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out just clean. The baking process melds all those flavors while creating a golden crust that’s simply irresistible.

Step 8: Cool Before Serving

Allow the cake to cool in the pan for 10 minutes to set gently, then remove from the springform and transfer onto a wire rack to cool completely. This resting step ensures the cake firms up just right without losing any of its moisture.

Step 9: Final Touches

You can add your favorite lemon icing on top if you fancy something extra sweet and tangy, but a simple dusting of icing sugar with a few fresh raspberries scattered on top is just as lovely and lets the cake’s natural flavor shine.

How to Serve Yogurt Raspberry Cake Recipe

Garnishes

Freshly picked raspberries and a light dusting of icing sugar are elegant, effortless garnishes. You might also add a few mint leaves for a pop of green and a hint of freshness that pairs beautifully with the tangy yogurt.

Side Dishes

This cake is perfect alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent twist. If you prefer something lighter, a simple cup of your favorite tea or freshly brewed coffee complements it wonderfully without overpowering the fruity flavors.

Creative Ways to Present

For a festive touch, slice the cake into neat wedges and serve on pretty cake stands or rustic wooden boards. Consider layering slices between plates for a casual picnic vibe or serving individual portions with a raspberry coulis drizzle for added flair.

Make Ahead and Storage

Storing Leftovers

Your Yogurt Raspberry Cake Recipe stays moist and flavorful when stored in an airtight container at room temperature for up to 3 days. This way, the raspberries maintain their juiciness without making the cake soggy.

Freezing

Wrap the cooled cake tightly with plastic wrap and aluminum foil before freezing. It freezes beautifully for up to 2 months, letting you enjoy this delightful cake any time a craving hits. To thaw, simply transfer it to the fridge overnight.

Reheating

If you love your cake slightly warm, gently reheat individual slices in the microwave for 10 to 15 seconds. This brings out the aroma and softens the cake just enough without drying it out.

FAQs

Can I use frozen raspberries in this Yogurt Raspberry Cake Recipe?

While fresh raspberries are recommended for the best texture, you can use frozen ones if needed. Just make sure to thaw and drain them well to avoid excess moisture making the batter too wet.

Why is plain yogurt used instead of Greek yogurt?

Plain yogurt is lighter and thinner, which helps keep the batter moist without making it too dense. Greek yogurt’s thickness could alter the texture and make the cake heavier.

Can I substitute the butter with oil?

Butter adds richness and flavor that oil can’t quite replicate, but if you must, use a neutral oil like vegetable or canola, keeping the same measurement. Note the cake’s flavor and texture might be slightly different.

Is it necessary to coat raspberries with flour?

Yes, coating raspberries in flour helps suspend them evenly in the batter instead of sinking to the bottom. This trick ensures every bite has a burst of fruit.

What is the best way to store the cake if I don’t want to freeze it?

Keep the cake in an airtight cake tin or container at room temperature for up to three days. If your kitchen is warm, storing it in the fridge is also fine but bring it to room temperature before serving for the best flavor.

Final Thoughts

This Yogurt Raspberry Cake Recipe is a true crowd-pleaser that shines with simple, fresh ingredients and little fuss. It’s the kind of cake you’ll want to bake again and again, whether for casual weekends or special moments with friends and family. I can’t wait for you to try it and discover how effortlessly it becomes a new favorite in your baking repertoire.

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