Lemon Raspberry Yogurt Cake with Lemon Drizzle
User Reviews
5.0
42 reviews
Excellent
Lemon Raspberry Yogurt Cake with Lemon Drizzle
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The most perfect Lemon Raspberry Yogurt Cake with a sweet Lemon Drizzle! Makes for an easy breakfast/brunch treat! Or dinner. Or dessert. Bottom line, you'll love it
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Ingredients
For the Loaf Cake
- 1 cup Stonyfield Whole Milk Greek or traditional Vanilla Yogurt
- 1 cup white sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 2 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 ½ cups all purpose flour plus 1 teaspoon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 heaping cup fresh raspberries
For the Syrup
- 3 tablespoons lemon juice
- 3 tablespoons white sugar
For the Glaze
- ½ cup powdered sugar
- 3 teaspoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees with the rack set in the center. Spray a 9x5-inch loaf pan with nonstick cooking spray and line with parchment, leaving a two inch over hang on both sides. Spray parchment.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil until smooth. Sift in 1 ½ cups of flour, baking powder and salt, then whisk to combine. In a small bowl toss raspberries with remaining 1 teaspoon of flour until coated, then fold into batter, being sure not to overmix and smash the raspberries. Transfer batter to prepared loaf pan and bake until a toothpick inserted into the center of the cake comes out clean, and the loaf is a deep golden brown, 55-60 minutes. If edges begin to brown too much, cover pan with foil
- Remove from oven and allow to cool in the pan on a cooling rack for 5 minutes
- To make the syrup, in a small saucepan over medium heat, simmer the lemon juice 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 all over. Brush the cake generously with the syrup.
- To make the glaze, in a small bowl, stir together the powdered sugar and lemon juice until smooth. When the cake is completely cool, turn it right side up and drizzle the glaze over the top.
Notes
- Make sure the cake is completely cooled before glazing or it will soak right into the cake. If you are making it earlier in the day for evening guests, wait to glaze just before serving.
Nutrition Information
Show Details
Calories
393kcal
(20%)
Carbohydrates
57g
(19%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
63mg
(21%)
Sodium
430mg
(18%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
91IU
(2%)
Vitamin C
4mg
(4%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 63mg | 21% |
| Sodium | 430mg | 18% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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