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To make this cake, you'll need some simple yet vital ingredients. Here’s what you should gather: - 1 cup plain yogurt (Greek or regular) - 1/2 cup vegetable oil - 1 cup granulated sugar - 3 large eggs - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1 1/2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh raspberries (or frozen, thawed and drained) - 1 teaspoon vanilla extract - Powdered sugar for dusting (optional) These ingredients come together to create a moist and flavorful cake. The yogurt keeps the cake tender, while the raspberries add a burst of sweetness. For that extra touch, you might want to garnish your cake. Here are some fun options: - Fresh raspberries - Lemon slices - Mint leaves These garnishes not only make the cake look lovely, but they also add more flavor and freshness. You can easily adapt this recipe for specific dietary needs. Here are some ideas: - Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. - Dairy-Free: Swap plain yogurt for a dairy-free yogurt. Coconut yogurt works well. These substitutions keep the cake delicious while meeting your dietary preferences. To start, you need to gather your ingredients. This is key to making a great lemon raspberry yogurt cake. Here’s what you need: - 1 cup plain yogurt (Greek or regular) - 1/2 cup vegetable oil - 1 cup granulated sugar - 3 large eggs - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1 1/2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh raspberries (or frozen, thawed and drained) - 1 teaspoon vanilla extract - Powdered sugar for dusting (optional) Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. You can also line it with parchment paper. This helps with easy removal later. In a large bowl, whisk together the yogurt, vegetable oil, and sugar. Make sure it is well mixed. Next, add the eggs, lemon zest, lemon juice, and vanilla. Mix until the batter is smooth. In a separate bowl, sift the flour, baking powder, baking soda, and salt. Slowly add this to your wet mixture. Stir gently until no large flour pockets remain. Be careful; you don’t want a dense cake! Now, gently fold in the raspberries. Aim to keep them whole for bursts of flavor in each slice. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place the pan in your preheated oven. Bake for 50-60 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, the cake is ready! Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. When the cake is cool, you can dust the top with powdered sugar, if you like. For a pretty presentation, serve slices on a decorative plate. Add fresh raspberries and lemon slices for a bright touch. Enjoy your cake! To keep your lemon raspberry yogurt cake moist, follow these tips: - Use yogurt: The yogurt adds moisture and tang to the cake. - Don’t over-mix: Mix until the dry ingredients disappear. Over-mixing can make it dense. - Check the oven temperature: An oven too hot can dry out the cake. Use an oven thermometer to be sure. - Add raspberries gently: Fold them in carefully to avoid breaking them. Whole raspberries hold moisture better. Avoid these common mistakes for the best results: - Skipping the zest: Lemon zest gives your cake flavor. Don’t leave it out! - Not using fresh ingredients: Raspberries should be fresh or properly thawed. Frozen, unthawed berries can add too much liquid. - Not cooling properly: Let the cake cool in the pan before moving it. This prevents it from breaking apart. A light and airy texture is key. Here’s how to get it: - Room temperature ingredients: Use eggs and yogurt at room temperature. This helps them mix better. - Sift dry ingredients: Sifting flour, baking powder, and baking soda adds air. This makes the cake fluffy. - Watch baking time: Every oven is different. Start checking your cake at 50 minutes. A toothpick should come out clean. Using these tips, your lemon raspberry yogurt cake will be delightful and moist every time! {{image_2}} You can switch things up with this cake. Try adding fresh blueberries, diced strawberries, or even chopped peaches. Each fruit brings its own taste and texture. You can also use citrus. Try orange or lime zest in place of lemon zest. This will give your cake a fun twist. Mix and match your favorite fruits for a unique flavor every time. While the cake is great on its own, adding a glaze can make it special. A simple lemon glaze can enhance the bright flavor. Mix powdered sugar with lemon juice to get the right consistency. You can also try a cream cheese frosting. Just blend cream cheese, butter, and sugar until smooth. Spread it on top or pipe it for a pretty look. Both options add extra creaminess and sweetness to your cake. If you love mini treats, this cake works perfectly as cupcakes. Just pour the batter into cupcake liners. Bake for about 20-25 minutes. Keep an eye on them, so they don’t overbake. You can also make a mini cake. Use a smaller pan, like a 6-inch round. Reduce the baking time to about 30-35 minutes. These options are fun for parties or just a sweet snack. To keep your Lemon Raspberry Yogurt Cake fresh, wrap it well. You can use plastic wrap or foil. Store it in an airtight container. This helps lock in moisture and flavor. Keep it at room temperature for up to three days. If you want to keep it longer, consider freezing. Freezing the cake is easy. First, let it cool completely. Wrap the cake tightly in plastic wrap. Then, place it in a freezer-safe bag or container. Label the bag with the date. You can freeze it for up to three months. To thaw, move it to the fridge overnight. This will keep it moist and tasty. If you have leftovers, reheating is simple. You can use the microwave for quick warming. Place a slice on a microwave-safe plate. Heat it for about 10-15 seconds. Check it to avoid overheating. If you prefer, you can warm it in the oven. Preheat the oven to 350°F (175°C). Wrap the cake in foil and heat for 10-15 minutes. Enjoy your delightful cake warm! Yes, you can use frozen raspberries. Just make sure to thaw and drain them first. This helps keep the batter from being too wet. Frozen berries may break apart more than fresh ones, so be gentle when folding them in. I recommend using plain yogurt. Both Greek and regular work well. Greek yogurt gives a thicker texture, while regular yogurt makes the cake light. Both options add moisture and tang to the cake. To check if your cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. It should also feel firm to the touch. A light golden color on top also shows it is baked well. You learned how to make a tasty lemon raspberry yogurt cake. We covered key ingredients and options for dietary needs. The step-by-step guide gave you clear baking and cooling instructions. I shared tips to keep your cake moist and avoid common mistakes. You can also explore fun variations and storage tips to enjoy your cake longer. Remember, each small change can lead to a delightful twist. With all this, you're now ready to bake your perfect cake! Enjoy every bite!

Lemon Raspberry Yogurt Cake

Indulge in the delightful flavors of Lemon Raspberry Yogurt Cake! This moist and tangy cake, made with creamy yogurt and fresh raspberries, is perfect for any occasion. With easy-to-follow steps, you'll transform simple ingredients into a delicious treat in just over an hour. Ready to impress your friends and family? Click through to explore the full recipe and bring a burst of flavor to your baking adventures!
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Ingredients
  

1 cup plain yogurt (Greek or regular)

1/2 cup vegetable oil

1 cup granulated sugar

3 large eggs

Zest of 2 lemons

1/4 cup fresh lemon juice

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries (or frozen, thawed and drained)

1 teaspoon vanilla extract

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, whisk together the yogurt, vegetable oil, and granulated sugar until well combined.

      Add in the eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth.

        In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet ingredients, mixing just until no large flour pockets remain. Be careful not to over-mix as it can make the cake dense.

            Gently fold in the raspberries, being cautious not to break them up too much.

              Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

                Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

                  Once baked, remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.

                    If desired, once completely cooled, dust the top of the cake with powdered sugar before slicing and serving.

                      Prep Time: 15 mins | Total Time: 1 hr 10 mins | Servings: 8

                        - Presentation Tips: Serve slices of the cake on a decorative plate, garnished with additional raspberries and lemon slices for a vibrant touch.