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    Home » Recipes » Desserts

    Mar 16, 2019 · Modified: Nov 30, 2022 by Harriet

    Easy Raspberry Cake Recipe

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    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.

    Raspberry Greek yogurt cake.
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    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.

    Easy raspberry Greek yogurt cake. Fill cake pan with half the batter.

    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.

    Easy raspberry Greek yogurt cake. Top the batter with frozen raspberries.

    Step 4

    Scoop spoonful’s of the remaining batter evenly over the frozen berries.

    Easy raspberry Greek yogurt cake. Cover the berries with the remaining batter.

    Then use the back of the spoon to carefully spread the batter over the berries until they are completely covered.

    Raspberry Greek yogurt cake

    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.

    Easy raspberry cake recipe with Greek yogurt.
    Finish the easy raspberry cake recipe with a dusting of icing sugar.

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    Raspberry yogurt cake

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    📋 Recipe Card

    Rasoberry cake.

    Easy Raspberry Yogurt Cake

    An easy raspberry yogurt cake recipe that you can mix and adapt to your taste. Replace the raspberry with frozen strawberry, blueberry or mix the berries. This Greek yogurt cake can be flavoured with orange, lemon or lime. Moist and light serve with a dollop of vanilla cream and a cup of coffee. 
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    Prep Time : 20 mins
    Cook Time : 50 mins
    Total Time : 1 hr 10 mins
    Cuisine: : Mediterranean
    Course : Desserts
    Servings : 12 slices
    Calories : 269 : kcal
    Author : Harriet

    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
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    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

    Variation:
    Replace the lime juice and zest with either orange or lemon. And replace the frozen raspberries with frozen strawberries, blueberries or mixed berries.
    Nutrition Facts
    Easy Raspberry Yogurt Cake
    Serving Size
     
    1 slice
    Amount per Serving
    Calories
    269
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    7
    g
    44
    %
    Cholesterol
     
    69
    mg
    23
    %
    Sodium
     
    346
    mg
    15
    %
    Potassium
     
    110
    mg
    3
    %
    Carbohydrates
     
    36
    g
    12
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    379
    IU
    8
    %
    Vitamin C
     
    7
    mg
    8
    %
    Calcium
     
    119
    mg
    12
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Reader Interactions

    Comments

    1. emilia kasler says

      May 14, 2021 at 6:27 am

      5 stars
      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!

      Reply
      • Harriet says

        May 15, 2021 at 1:24 pm

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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