This Raspberry Yogurt Cake is a simple yet delicious dessert that balances the sweetness of fresh berries with the tangy creaminess of yogurt. The cake is incredibly moist thanks to the yogurt, and the raspberries add a burst of tartness that complements the cake’s soft crumb. It’s an easy-to-make treat, perfect for a casual afternoon snack, a light dessert, or even a breakfast option with a cup of tea or coffee. The cake is versatile and can be made with other berries or fruits, but raspberries give it a lovely, vibrant color and flavor. If you’re looking for something light and fruity, this cake will quickly become a favorite.
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (240g) plain Greek yogurt (or regular yogurt)
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1/3 cup (80ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 tbsp lemon zest (optional, for extra flavor)
- 1 cup fresh raspberries (or frozen, if fresh are unavailable)
- Powdered sugar for dusting (optional)
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk Wet Ingredients: In a large mixing bowl, whisk together the yogurt, sugar, eggs, oil (or melted butter), vanilla extract, and lemon zest (if using). The mixture should be smooth and well-combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix. The batter will be thick and smooth.
- Fold in Raspberries: Gently fold in the fresh raspberries, taking care not to crush them. If you’re using frozen raspberries, it’s a good idea to toss them in a little flour before folding them in, as this helps prevent them from sinking to the bottom of the cake during baking.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 10 minutes of baking.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar for a simple finishing touch.
- Enjoy: Slice and serve! This cake is perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
This Raspberry Yogurt Cake is a refreshing and comforting dessert, sure to be a hit at any gathering. It’s light but flavorful, and the tangy yogurt paired with the sweet raspberries makes for a perfect combination. Enjoy!
