Lemon Raspberry Yogurt Cake

$- 1 cup plain yogurt (Greek or regular) - 1/2 cup vegetable oil - 1 cup granulated sugar - 3 large eggs - Zest of 2 lemons (about 2 tablespoons) - 1/4 cup fresh lemon juice - 1 1/2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh raspberries (or frozen, thawed and drained) - 1 teaspoon vanilla extract - Powdered sugar for dusting (optional) In this lemon raspberry yogurt cake, each ingredient plays a vital role. The yogurt keeps the cake moist and adds a tangy flavor. The vegetable oil helps create a soft texture. The sugar balances the tartness of the raspberries and lemons. - Additional fresh raspberries - Thin slices of lemon - Mint leaves Garnishing can make your cake look more inviting. Adding fresh raspberries or lemon slices gives a burst of color. Mint leaves add a nice touch and a hint of freshness. - Substitute Greek yogurt with regular yogurt for a lighter cake. - Use coconut oil instead of vegetable oil for a hint of coconut flavor. - Swap in whole wheat flour for a healthier option. - Try using honey or maple syrup instead of granulated sugar for a natural sweetener. These alternatives can cater to your taste and dietary needs. Experimenting with different ingredients can lead to exciting new flavors while keeping the essence of the cake intact. Start by preheating your oven to 350°F (175°C). Grab a 9x5-inch loaf pan. You can grease and flour it or line it with parchment paper. This helps with easy removal after baking. In a large bowl, whisk together 1 cup of plain yogurt, 1/2 cup of vegetable oil, and 1 cup of granulated sugar. Mix until everything is smooth and blended well. Now, add in 3 large eggs, one at a time. Make sure to mix well after each egg. Next, stir in the zest of 2 lemons, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Keep mixing until the mixture is completely smooth. In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This helps remove lumps and makes the cake lighter. Gradually add the dry mixture to the wet ingredients. Stir gently with a spatula or wooden spoon. Be careful not to overmix, as this can make the cake dense. You want it just combined. Gently fold in 1 cup of fresh raspberries. Keep them intact for bursts of flavor in each slice. This adds a sweet and tart touch to your cake. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the oven for 50-60 minutes. The cake is done when a toothpick comes out clean or with a few moist crumbs. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you like, dust the top with powdered sugar for a sweet finish. To make your lemon raspberry yogurt cake light, use room-temperature ingredients. Cold ingredients can make the batter dense. Mix the wet ingredients well before adding the dry ones. Avoid overmixing. Stir just until you see no dry flour. This helps keep the cake airy. To stop the raspberries from sinking, coat them in a bit of flour before adding. Toss them in a small bowl with a tablespoon of flour. This slight coating helps them stay suspended in the batter. Fold them in carefully. This keeps the raspberries whole and juicy. Serve the cake on a pretty plate. Add fresh raspberries around the slices. Thin lemon slices can add color. For a sweet touch, dust the top with powdered sugar. It gives a nice finish. You can also serve with a dollop of whipped cream. This adds richness to each bite. {{image_4}} You can switch out the raspberries for other fruits. Blueberries, strawberries, or blackberries all work well. If you choose strawberries, cut them into small pieces. This will help them mix well into the batter. Each fruit adds its unique taste. For a tropical twist, try diced pineapple or mango. Just remember, adjust the sugar slightly if the fruit is sweeter. If you need gluten-free, use almond flour or a gluten-free blend. It works great with the yogurt too. For a dairy-free version, swap yogurt for coconut yogurt. Use a neutral oil like coconut or avocado oil instead of vegetable oil. These changes keep the cake moist and tasty. You won’t miss the dairy or gluten at all! You can boost flavor in fun ways. Try adding a pinch of cardamom or cinnamon for warmth. For a zingy touch, add a bit of orange zest along with the lemon. If you love nuts, fold in chopped walnuts or almonds. They add a nice crunch and flavor. You can also drizzle a simple glaze on top for extra sweetness. Mix powdered sugar with lemon juice for a bright finish. To keep your lemon raspberry yogurt cake fresh, store it in an airtight container. This will help retain its moisture and flavor. If you don't have a container, wrap the cake tightly in plastic wrap. Place it in a cool, dry area away from direct sunlight. This method keeps it tasty for several days. You can freeze this cake for later enjoyment. First, let the cake cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This double wrapping prevents freezer burn. Label the package with the date and type of cake. You can freeze it for up to three months. When you are ready to eat it, thaw it in the fridge overnight. When stored properly, the lemon raspberry yogurt cake lasts about 5 to 7 days at room temperature. If you keep it in the fridge, it can last up to 10 days. Just remember to check for any signs of spoilage, like mold or an off smell. Enjoy your cake at its best! Yes, you can use frozen raspberries. Just make sure to thaw and drain them first. This helps keep your cake from getting too wet. Also, they can add a nice burst of flavor. You can tell the cake is done when a toothpick comes out clean. Insert it into the center of the cake. If it has a few moist crumbs, it’s still good. Just don’t let it bake too long or it may dry out. You can substitute yogurt with sour cream or buttermilk. Both will keep the cake moist. However, the flavor will change a bit. If you want a tangy note, stick with yogurt. Serve the cake on a nice plate. You can add fresh raspberries on the side. A light dusting of powdered sugar on top adds a sweet touch. For a colorful finish, place lemon slices around the cake. Yes, you can make this cake a day ahead. Store it in an airtight container to keep it fresh. It actually tastes better after resting, as the flavors meld together nicely. Just dust with powdered sugar right before serving. In this blog post, we covered key ingredients for your cake, from must-haves to garnishes. You saw step-by-step instructions to ensure a perfect bake, with tips for a light texture and beautiful presentation. We explored variations and storage methods, so you can enjoy your cake longer. Remember, experimenting with flavors keeps things fresh. I hope you feel ready to bake a delicious cake that impresses everyone. Enjoy the process and the tasty results!$

Indulge your taste buds with this delightful Lemon Raspberry Yogurt Cake! Easy to make and bursting with fresh flavors, this moist cake combines tangy lemon with sweet raspberries for a perfect treat. With simple ingredients like yogurt and eggs, you can whip up a scrumptious dessert in just over an hour. Ready to impress your friends and family? Click through to explore the full recipe and enjoy a slice of sunshine!

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Ingredients

1 cup plain yogurt (Greek or regular)

1/2 cup vegetable oil

1 cup granulated sugar

3 large eggs

Zest of 2 lemons (about 2 tablespoons)

1/4 cup fresh lemon juice

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries (or frozen, thawed and drained)

1 teaspoon vanilla extract

Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing and flouring it, or line it with parchment paper to ensure easy removal after baking.

Mix Wet Ingredients: In a large mixing bowl, whisk together the yogurt, vegetable oil, and granulated sugar until the mixture is well combined and smooth.

Incorporate Eggs and Flavor: Add the eggs one at a time, mixing well after each addition. Then, incorporate the lemon zest, fresh lemon juice, and vanilla extract, stirring until the mixture is completely smooth.

Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt, ensuring there are no lumps.

Mix Dry with Wet: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently using a spatula or wooden spoon until just combined, being cautious not to overmix as this can result in a denser cake.

Fold in Raspberries: Carefully fold the fresh raspberries into the batter, taking care to keep them intact for a burst of flavor in each slice.

Prepare to Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.

Bake the Cake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Cooling Time: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, carefully transfer the cake to a wire rack to cool completely.

Finishing Touch: If desired, once the cake has cooled completely, dust the top lightly with powdered sugar before slicing and serving to add a touch of sweetness and an elegant finish.

Prep Time: 15 mins | Total Time: 1 hr 10 mins | Servings: 8

- Presentation Tips: Serve slices of the lemon raspberry yogurt cake on a decorative plate, and add a garnish of additional fresh raspberries and thin slices of lemon for a vibrant and inviting presentation.