Raspberry Lemon Cake
This enchanting dessert combines the sweetness of fresh raspberries with the zesty brightness of lemon, making it a perfect summer treat for gatherings or self-indulgence.
Ingredients
Cake Ingredients
- 1 cup plain yogurt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries choose ripe ones
- 1 zest zest of 1 lemon
- 1 juice juice of 1 lemon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in the eggs, vanilla extract, and yogurt, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the lemon zest and juice.
- Gently fold in the fresh raspberries.
Baking
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use room temperature ingredients for better mixing; do not overmix the batter to avoid a dense cake. Experiment with herbs or different berries for variations.