How to make Raspberry and Lemon Yoghurt Cake

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.

Raspberry and Lemon Cake

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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
Raspberry Lemon Cake recipe
  • 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
Raspberry and lemon cake

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 and Lemon Cake

Did You Make This Recipe?

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Raspberry & Lemon Yoghurt Cake

Prep Time10 minutes
Cook Time40 minutes
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

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