Description
A light and fluffy raspberry cake made with Greek yogurt and fresh raspberries, perfect for a delightful dessert or afternoon tea treat. This easy-to-make cake combines the tang of lemon zest and the sweetness of raspberries with a moist texture, baked to golden perfection.
Ingredients
Scale
Cake Batter
- 125ml sunflower oil, plus extra for the tin
- 175g self-raising flour
- 175g caster sugar
- 125ml 10% fat Greek yogurt
- 3 eggs
- 1 tsp vanilla extract
- 1 lemon, zested
- 200g raspberries
To Serve
- Icing sugar, to dust
- 100g raspberries (optional)
Instructions
- Preheat and Prepare Tin: Heat the oven to 180°C (160°C fan)/gas mark 4. Lightly oil a deep 20cm loose-bottomed cake tin and line it with baking parchment for easy release.
- Mix Dry Ingredients: In a large bowl, combine the self-raising flour and caster sugar. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the sunflower oil, Greek yogurt, eggs, vanilla extract, and lemon zest until smooth and well blended.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixtures together using a spatula until you achieve a smooth batter with no lumps.
- Add Raspberries: Carefully fold in the 200g of fresh raspberries to avoid breaking them up too much and to keep the batter light.
- Bake the Cake: Pour the batter into the prepared tin and bake in the preheated oven for 30-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and leave it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, lightly dust the cake with icing sugar and optionally top with the additional 100g raspberries before serving.
- Storage: This cake will keep fresh in an airtight container for up to three days.
Notes
- Be gentle when folding in the raspberries to maintain their shape and keep the batter airy.
- Using a loose-bottomed cake tin helps to remove the cake easily without damage.
- Greek yogurt adds moisture and richness without making the cake too heavy.
- For a dairy-free variation, substitute Greek yogurt with a plant-based yogurt of similar consistency.
- The cake can be served with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: raspberry cake, yogurt cake, lemon zest cake, easy baking recipe, British dessert, moist cake
