In My Kitchen: Lemon Raspberry Yogurt Cake

Lemon and raspberry are both sweet but also slightly tangy. They go great together in this yogurt cake, perfect for spring.

You’ll need:

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups plain Greek yogurt
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries

For the syrup:

  • 3 tablespoons lemon juice (from 1 large lemon)
  • 3 tablespoons granulated sugar

For the glaze:

  • 1/2 cup powdered sugar
  • 3 teaspoons lemon juice


1. Preheat oven to 375 degrees. Butter and flour a 9×5 inch loaf pan.

2. In a large bowl, combine flour, baking powder and salt.

3. In a stand mixer, beat yogurt, sugar and lemon zest on medium-high speed until lightened.

4. Add the eggs one at a time, beating well after each addition.

5. Add the milk and vanilla and beat until blended.

6. Add the dry ingredients and stir just until blended.

7. In a small bowl, toss raspberries in 1 teaspoon flour. Gently stir into the batter.

8. Scrape batter into prepared loaf pan. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes.

9. Let cool in the pan on a wire rack for a few minutes, then turn it out onto the rack.

10. In a small saucepan over medium heat, simmer the lemon juiced and granulated sugar until syrupy, about 2 minutes. Using a long wooden skewer, pierce the sides and bottom of the warm cake at least 1 inch deep all over.

11. Brush the cake generously with the syrup.

12. Make the glaze by stirring together confectioner’s sugar and lemon juice in a small bowl until smooth. When cake is completely cool, turn the cake right side up and drizzle the glaze over the top.

13. Slice and enjoy!

Source: What’s Gaby Cooking

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