This is an easy raspberry cake recipe that uses plain Greek yogurt as one of the main ingredients. It’s a moist yogurt cake that can be made using bought or homemade Greek yogurt. This recipe is a lime and raspberry cake however, the flavours and berries can easily be changed to suit your tastes.
You could change this recipe and make a lemon berry cake, blueberry yogurt cake, or a strawberry yogurt cake just by replacing the lime for orange or lemon and the raspberries for blueberries, strawberries or mixed berries.
Easy Raspberry Cake Recipe
Step 1
Beat the butter, sugar and zest, until the mixture becomes light a fluffy, this will take about 5 minutes. Gradually beat the eggs one at a time, then fold in the Greek yogurt and lemon juice, then the flour.
Step 2
When the cake batter has been made place half of the mixture into the prepared springform cake tin, use the back of a spoon to spread the batter evenly over the base.
Step 3
Evenly spread the frozen berries over the batter. It’s important that the berries are still frozen at this stage. It will not only make it easier to spread the remaining batter over the top, you will get patches of colour through the cake which can be seen when sliced.
Step 4
Scoop spoonful’s of the remaining batter evenly over the frozen berries.
Then use the back of the spoon to carefully spread the batter over the berries until they are completely covered.
Step 5
Bake for 40 – 50 minutes or until a skewer inserted into the cake comes out clean. If the cake looks like it is browning too much, loosely cover the top of the cake with aluminium foil to prevent burning.
Step 6
Allow the cake to cool completely in the tin. When ready to serve transfer to a serving platter and dust the cake with powdered icing sugar. To dust with icing sugar, use a fine meshed sieve filled with 1 – 2 teaspoons of powdered sugar and gently shake over the top of the cake.
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Easy Raspberry Yogurt Cake
INGREDIENTS
- 300 grams (10.6 ounces) plain flour all-purpose flour
- 4 teaspoons baking powder level
- 1 teaspoon bicarbonate of soda level
- 150 grams (5.3 ounces) salted butter at room temperature
- 150 grams (5.3 ounces) sugar
- zest of 2 limes
- 3 large eggs at room temperature
- 250 grams (8.8 ounces) Greek yogurt natural flavour, bought or homemade
- 3 tablespoons lime juice
- 250 grams (8.8 ounces) frozen raspberries
INSTRUCTIONS
Preheat the oven to 160°C (320°F)
- Grease the inside of a 27 cm (10.6 inches) round springform cake tin, line the base with baking paper and dust the sides with flour.
- Sieve together the flour, baking powder and bicarbonate of soda. Put aside
- In a large mixing bowl add the butter, sugar and zest. Use and electric beater and beat until light and pale in colour – about 3-5 minutes.
- Add the eggs, one at a time, beating well between each addition.
- Fold in the yogurt and lemon juice.
- Gradually fold in the flour and mix until well combined.
- Place half of the batter into the prepared tin and spread evenly over the base.
- Sprinkle the frozen raspberries over the batter in the tin.
- Spoon the remaining batter over the berries. Use the back of a spoon to spread the batter evenly over the top, covering the berries.
- Bake for 40 – 50 minutes or until a skewer inserted into the cake comes out clean. If the cake looks like it is browning too much, loosely cover the top of the cake with aluminium foil to prevent burning.
- Remove from the oven and allow the cake to cool in the tin.
- Serve the cake at room temperature.
- Allow the cake to cool completely in the tin. When ready to serve transfer to a serving platter and dust the top of the cake with powdered icing sugar. To dust with icing sugar, use a fine meshed sieve filled with 1 – 2 teaspoons of powdered sugar and gently shake over the top of the cake.
Notes
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emilia kasler says
Lovely recipe! Just made one for a colleague and then one for myself to try. Nice moist cake and love the tartness of the raspberry. Will definitely use this recipe again!
Harriet says