How do you make a lemon raspberry yogurt cake from scratch?

Mix dry ingredients and wet ingredients separately, fold in raspberries, then bake at 350°F until a toothpick is clean. Cool before glazing.

Can I use Greek yogurt instead of regular yogurt in a lemon raspberry cake?

Yes, Greek yogurt works well and makes the cake slightly denser and tangier. Use the same amount as regular yogurt.

How long and at what temperature should I bake a lemon raspberry yogurt cake?

Bake at 350°F (175°C) for 45-55 minutes for a loaf pan. Start checking at 40 minutes to avoid overbaking.

Can I use frozen raspberries for lemon yogurt cake and do I need to thaw them?

Use frozen raspberries straight from the freezer to reduce bleeding. Do not thaw, as they may make the batter watery.

How do I prevent the raspberries from sinking to the bottom of the cake?

Toss berries in a tablespoon of flour before folding them into the batter. Also, fold gently to keep them suspended.

How should I store lemon raspberry yogurt cake and how long does it keep?

Store at room temperature for up to two days, or refrigerate for up to five days. Keep it tightly wrapped to retain moisture.

Lemon Raspberry Yogurt Cake Recipe

Name: Lemon Raspberry Yogurt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3 large eggs (room temperature); 1 cup plain yogurt (or Greek yogurt); 1/2 cup vegetable oil (or melted butter); 2 tablespoons lemon zest (about 2 lemons); 1/4 cup lemon juice (freshly squeezed); 1 cup raspberries (fresh or frozen); 1 teaspoon vanilla extract; 1/2 cup powdered sugar (optional for glaze)

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs (room temperature)
1 cup plain yogurt (or Greek yogurt)
1/2 cup vegetable oil (or melted butter)
2 tablespoons lemon zest (about 2 lemons)
1/4 cup lemon juice (freshly squeezed)
1 cup raspberries (fresh or frozen)
1 teaspoon vanilla extract
1/2 cup powdered sugar (optional for glaze)

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Beat eggs with sugar, then add oil, yogurt, lemon zest, lemon juice, and vanilla.
Fold wet ingredients into dry until just combined; avoid overmixing.
Toss raspberries with a tablespoon of flour and fold into batter gently.
Bake 45-55 minutes until a toothpick inserted into the center comes out clean.
Cool 10 minutes in pan, then transfer to a rack. Drizzle glaze if desired.

Prep Time: 15
Cook Time: 50