???????? Indulge in the delightful flavours of our Raspberry and Lemon Yoghurt Cake! Moist, tangy, and bursting with fresh raspberries, it’s the perfect treat for any occasion. ????????
Recipe by Breeanna Segafredo
Prep time : 2 hours
Serves : 12
Ingredients :
CAKE
- 1 ½ cups all-purpose flour (190 grams)
- 2 teaspoons baking powder (10 grams)
- ½ teaspoon salt (2 grams)
- 1 cup plain Greek yogurt (240 ml)
- 1 cup sugar (200 grams)
- 3 large eggs
- Zest of 1 lemon
- 1 teaspoon vanilla extract (5 ml)
- ½ cup vegetable oil (120 ml)
- 1 ½ cups fresh raspberries (200 grams)
- 2 tablespoons lemon juice (30 ml)
- Powdered sugar (for dusting)
ICING
- 1 cup (240 ml) heavy cream, chilled
- 1 cup (225 grams) mascarpone cheese, chilled
- 1 cup (125 grams) powdered sugar, sifted
- 1 teaspoon vanilla extract
- A few drops of pink food colouring (we prefer a small amount of beet juice for natural colouring)
Method :
CAKE
- Preheat the Oven: Preheat your oven to 175°C. Grease and flour a 23 cm round cake pan.
- Mix Dry Ingredients: Whisk together 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl.
- Combine Wet Ingredients: In another bowl, mix 1 cup yoghurt, 1 cup sugar, 3 eggs, lemon zest, and 1 teaspoon vanilla extract until well combined.
- Blend: Gradually add the dry ingredients to the wet mixture, stirring until smooth. Fold in ½ cup vegetable oil until fully incorporated.
- Add Raspberries: Gently fold in 1 ½ cups raspberries.
- Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with 2 tablespoons lemon juice and dust with powdered sugar before serving.
ICING
- Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form.
- Add Mascarpone: Add the mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream.
- Blend: Beat the mixture on medium speed until smooth and fluffy.
- Colour: Add a few drops of pink food colouring and mix until the icing is evenly coloured.
- Chill: Chill the icing in the refrigerator for 30 minutes before using.
Note: This icing is perfect for cakes, cupcakes, and other desserts! Enjoy the light, creamy texture and delicate flavour.
This recipe by A Better Choice !
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