Lemon Yogurt Cake With Raspberry Puree Recipe

Name: Lemon Yogurt Cake With Raspberry Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for Lemon Yogurt Cake; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon sea salt; 1 cup plain Greek yogurt; 1 cup sugar; 3 large eggs; 2 teaspoons grated lemon zest (2 lemons); 1/2 teaspoon good quality vanilla extract; 1/2 cup vegetable oil; 1/3 cup freshly squeezed lemon juice; Cooking spray; Ingredients for Raspberry Puree; 1 container of fresh raspberries; 2 tablespoons of sugar; 2 teaspoons lemon juice; Blueberries, strawberries, or an extra container of raspberries (for garnish)

Servings: persons

Ingredients for Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup plain Greek yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon good quality vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
Cooking spray
Ingredients for Raspberry Puree
1 container of fresh raspberries
2 tablespoons of sugar
2 teaspoons lemon juice
Blueberries, strawberries, or an extra container of raspberries (for garnish)

1
Preheat the oven to 350u00b0F.
2
Coat a loaf pan with cooking spray generously
3
In a medium bowl sift together the flour, baking powder, and salt into 1 bowl.
4
In a large bowl, whisk together the yogurt, 1sugar, eggs, lemon zest, and vanilla. Slowly add the dry ingredients into the wet ingredients and mix together. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all combined together. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
5
Meanwhile, take out a small chopper and add raspberries, sugar and lemon juice and blend until smooth. Put in a bowl and set in the refrigerator.
6
When the cake is done, let sit for at least 10 minutes. Take a butter knife and go along the loaf to make sure it is loose and take out and place on a serving dish.
7
To serve, slice loaf and put on a dessert dish, add the raspberry puree over the slice. Add blueberries, strawberries or raspberries on the side of the plate or a few on top of the puree.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ingredients for Lemon Yogurt Cake, 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon sea salt, and more.

Yes, Lemon Yogurt Cake With Raspberry Puree falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Yogurt Cake With Raspberry Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions