Description

This Yogurt Raspberry Cake is a moist and fluffy dessert featuring fresh raspberries and a subtle lemon zest flavor. Perfect for any occasion, it combines the creaminess of plain yogurt with a light vanilla and lemon-scented batter to create a deliciously tender cake with berries layered throughout. Baked to golden perfection, it can be enjoyed plain, dusted with icing sugar, or topped with your favorite lemon icing.

Ingredients

Scale

Cake Batter

1 stick butter (plus extra for greasing the cake tin) (real butter, not buttery spread)
1 cup sugar
Zest of 1 lemon
1 tsp vanilla extract
2 large eggs (at room temperature)
2 1/2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup plain yogurt (not Greek)

Fruit

7 oz fresh raspberries (not frozen)

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Instructions

Preheat and Prepare Pan: Heat the oven to 360°F (180°C). Grease an 8-inch round springform pan thoroughly with butter and line the bottom with baking parchment to prevent sticking.
Cream Butter and Sugar: Beat the butter and sugar together until light in color, fluffy, and the sugar begins to dissolve. Then incorporate the lemon zest and vanilla extract for added flavor.
Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
Prepare Raspberries and Flour: In a separate bowl, toss the fresh raspberries with two tablespoons of the flour to prevent them from sinking during baking. In another bowl, mix the remaining flour with the baking powder.
Combine Batter: Gradually add the flour mixture to the egg batter in small batches, alternating with spoonfuls of yogurt, stirring gently until a smooth but thick batter forms.
Layer Batter and Raspberries: Spread one-third of the batter evenly into the prepared pan. Scatter half of the floured raspberries on top. Repeat layering with the next third of batter and the remaining raspberries, then finish with the last third of batter on top. Gently shake and tap the pan to settle the batter around the berries.
Bake: Place the cake in the oven and bake for 50 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
Serve: Optionally, top the cake with your favorite lemon icing or simply dust with icing sugar and garnish with fresh raspberries for a classic finish.

Notes

Use fresh raspberries to ensure the best texture and flavor; frozen raspberries may release excess moisture and alter the batter consistency.
Make sure eggs are at room temperature to help the batter emulsify better.
Tossing raspberries in flour prevents them from sinking to the bottom during baking.
You can substitute plain yogurt with low-fat yogurt if preferred, but avoid Greek yogurt as it may make the batter too thick.
Cool the cake completely before icing to prevent melting and sliding of the icing.
The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.