Lemon Raspberry Yogurt Cake with Lemon Drizzle
User Reviews
5
Lemon Raspberry Yogurt Cake with Lemon Drizzle
Description
The Lemon Raspberry Yogurt Cake with Lemon Drizzle brings together vanilla yogurt and lemon zest for a balanced citrus flavor. Fresh raspberries folded into the batter provide juicy bursts throughout the soft, moist loaf. Baking in a parchment-lined loaf pan helps the cake cook evenly, developing a deep golden crust without overly browning. After baking, a simple lemon-sugar syrup adds moisture and tang, while a powdered sugar glaze finishes the cake with a smooth, citrusy shine.
This cake pairs well with a cup of tea or coffee and can be served at brunch or as a lighter dessert option. Its moderate sweetness and fresh fruit inclusions offer a pleasant contrast to richer desserts. The loaf format makes it easy to slice and share.
To maintain texture, allow the cake to cool completely before glazing to avoid the syrup soaking in excessively. If preparing ahead for later serving, wait to apply the lemon glaze shortly before serving to keep the topping fresh and visually appealing.
Ingredients
For the Loaf Cake
- 1 cup vanilla yogurt Stonyfield brand, whole milk, Greek or traditional
- 1 cup white sugar
- 3 egg large
- 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 raspberries fresh
For the Syrup
- 3 tablespoons lemon juice
- 3 tablespoons white sugar
For the Glaze
- ½ cup powdered sugar
- 3 teaspoons lemon juice fresh
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
- Allow the cake to cool fully before applying the lemon glaze to prevent it from soaking into the cake.
- If making the cake earlier in the day, apply the glaze just before serving to maintain its texture and appearance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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