This delicious Raspberry and Lemon Yoghurt Cake is easy to make and packed with delicious fresh Raspberries and topped with a Lemon Meringue Icing . Sure to become an elegant family favourite.
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How to Make Raspberry and Lemon Yoghurt Cake
(As always the full detailed recipe can be found at the end of the post on the recipe card)
Ingredients
- Unsalted Butter
- Caster Sugar
- zest of 2 Lemons
- Vanilla extract
- 2 Eggs beaten
- Baking powder
- Plain flour
- Natural Yoghurt
- Raspberries
- Icing Sugar
- Lemon Juice
- Meringue nest
Instructions
- Preheat oven to 180°c
- Cream the sugar and butter
- Mix in the vanilla extract & lemon zest
- Slowly add the beaten eggs mixing in-between pours
- Sieve the flour on top, add the baking powder. fold in with a wooden spoon
- Lastly add the yoghurt, mix well until you have a thick silky batter.
- Toss the Raspberries in 2 tablespoons of plain flour, set aside
- Line a loaf tin with baking paper
- Put a third of the cake batter in the loaf tin
- Sprinkle raspberries on top
- Cover with a layer of cake batter
- Sprinkle more raspberries on top
- Cover again with a final layer of cake batter
- Bake for 40 minutes
Icing
- Mix the lemon juice with the icing sugar, until you have a thick gloopy consistency
- pour over cooled cake, sprinkle crushed meringue on top and decorate with fresh Raspberries
How to Store
Store in an airtight container for 3-4 days. To freeze, wrap in cling film pop in a freezer bag and freeze for up to 3 months.
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Raspberry & Lemon Yoghurt Cake
Servings: 8
Ingredients
- 125 g Unsalted Butter
- 220 g Caster Sugar
- zest of 2 Lemons
- 1 tsp Vanilla extract
- 2 Eggs beaten
- 2 tsp baking powder
- 300 g plain flour
- 110 g natural yoghurt
- 2 handfuls Raspberries
- 150 g Icing Sugar
- 2 Tbsp Lemon Juice
- 1 crushed meringue nest
Instructions
- Preheat oven to 180°c
- Cream the sugar and butter
- Mix in the vanilla extract & lemon zest
- Slowly add the beaten eggs mixing in-between pours
- Sieve the flour on top, add the baking powder. fold in with a wooden spoon
- Lastly add the yoghurt, mix well until you have a thick silky batter.
- Toss the Raspberries in 2 tablespoons of plain flour, set aside
- Line a loaf tin with baking paper
- Put a third of the cake batter in the loaf tin
- Sprinkle raspberries on top
- Cover with a layer of cake batter
- Sprinkle more raspberries on top
- Cover again with a final layer of cake batter
- Bake for 40 minutes
Icing
- Mix the lemon juice with the icing sugar, until you have a thick gloopy consistency
- pour over cooled cake, sprinkle crushed meringue on top and decorate with fresh Raspberries
