Raspberry Yogurt Cake Recipe

Name: Raspberry Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: nonstick cooking spray; 1 cup raspberries (fresh or frozen); 1 cup all-purpose flour; 1 cup sugar, divided; 1 teaspoon baking powder; 1/4 cup butter, melted; 2 eggs; 2 teaspoons vanilla, divided; 1 (8 ounce) container plain fat-free yogurt; 2 tablespoons all-purpose flour; 1 1/2 teaspoons lemon zest

Servings: persons

nonstick cooking spray
1 cup raspberries (fresh or frozen)
1 cup all-purpose flour
1 cup sugar, divided
1 teaspoon baking powder
1/4 cup butter, melted
2 eggs
2 teaspoons vanilla, divided
1 (8 ounce) container plain fat-free yogurt
2 tablespoons all-purpose flour
1 1/2 teaspoons lemon zest

1
Preheat oven to 350EsF. Coat a 9-inch springform pan with cooking spray; set aside Thaw raspberries, if frozen, at room temperature for 15 minutes. Drain thawed berries.
2
In a bowl combine 1 cup flour, 1/2 cup sugar, and baking powder. Add melted butter, 1 egg, and 1 tsp of vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
3
In another bowl combine yogurt, the remaining 1/2 cup sugar, 1 egg, 2 tbs flour, lemon zest, and remaining 1 tsp vanilla. Stir until smooth; pour over berries.
4
Bake in a 350EsF oven about 35 minutes, or until center appears set when shaken gently. Cool in pan on wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill 2-24 hours before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: nonstick cooking spray, 1 cup raspberries (fresh or frozen), 1 cup all-purpose flour, 1 cup sugar, divided, and more.

Yes, Raspberry Yogurt Cake 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.

Raspberry Yogurt Cake

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