Raspberry and Lemon Yoghurt Cake

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Beautiful to look at and delicious! This loaf cake has a light fluffy sponge packed with Raspberries and a lemon meringue icing…it just works! This is one you’ll want to make over and over again.

Give it a try and let me know how you get on in the comments or tag me on Instagram, I would love to see your creations.

Raspberry & Lemon Yoghurt Cake

Prep Time10 mins
Cook Time40 mins
Servings: 8


  • 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


  • 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


  • 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

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