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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 plain flour all-purpose flour
  • 4 teaspoons baking powder level
  • 1 teaspoon bicarbonate of soda level
  • 150 grams salted butter at room temperature
  • 150 grams sugar
  • zest of 2 limes
  • 3 large eggs at room temperature
  • 250 grams Greek yogurt natural flavour, bought or homemade
  • 3 tablespoons lime juice
  • 250 grams frozen raspberries

INSTRUCTIONS

Preheat the oven to 160°C

  • Grease the inside of a 27 cm 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