This Lemon Raspberry Cake offers a delightful combination of zesty lemon and sweet raspberries, encapsulated in a moist and fluffy cake that’s perfect for any celebration or everyday treat. The use of fresh lemon zest and juicy raspberries brings a burst of freshness to each bite, while Greek yogurt adds a rich, creamy texture that makes this cake irresistibly tender and flavorful.
Why You’ll Love This:
The refreshing flavors of lemon paired with the natural sweetness of raspberries make this cake a favorite for both fruit and dessert lovers. The simple yet elegant combination of ingredients results in a cake that’s not only beautiful to look at but also delicious and satisfying to eat. It’s perfect for those who appreciate a cake that’s both moist and light, with a balanced flavor that’s not overwhelmingly sweet.
Perfect Occasion:
This cake is ideal for a variety of occasions, from family gatherings and picnics to more formal celebrations like birthdays and anniversaries. Its refreshing taste makes it particularly suitable for spring and summer events, but it can certainly be enjoyed year-round. Serve this cake at your next brunch or as a delightful finish to a festive meal.
Decoration Tips:
To enhance the cake’s appearance, finish it with a dusting of powdered sugar or a light lemon glaze to add an extra touch of sweetness and shine. Fresh raspberries and lemon slices can be arranged on top for a beautiful and appetizing decoration. If you’re feeling creative, a few mint leaves or edible flowers can also add a pop of color and elegance to this delightful cake.
Ingredients:
- 150 grams of granulated sugar
- Zest of 3 lemons
- 100 grams of eggs, room temperature (about 2 eggs)
- 176 grams of unsweetened Greek yogurt, room temperature
- 123 grams of canola oil
- 28 grams of lemon juice
- 260 grams of all-purpose flour
- 10 grams of baking powder
- 1 gram of salt
- 90 grams of frozen raspberries
Instructions:
- Preheat your oven to 170°C (338°F). Line a 20×12 cm baking pan with parchment paper or grease and flour it.
- In a large bowl, rub the granulated sugar with the lemon zest to release the essential oils and aroma.
- Whisk in the eggs until the mixture is homogeneous.
- Gradually mix in the oil, then add the yogurt and lemon juice, combining everything thoroughly.
- In a separate bowl, mix the flour, baking powder, and salt.
- Sift the dry ingredients over the wet mixture and fold gently, being careful not to overmix.
- Gently fold in the frozen raspberries.
- Pour the batter into the prepared pan, smoothing the top evenly.
- Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover with foil and continue baking.
- Remove from the oven, let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Optionally, finish with powdered sugar or your preferred glaze.
Enjoy this Lemon Raspberry Cake, a tantalizing treat that perfectly combines sweet and tangy flavors for a truly delightful dessert experience!
