Raspberry and Lemon Yoghurt Cake

🍋🍰 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

1. Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form.
2. Add Mascarpone: Add the mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream.
3. Blend: Beat the mixture on medium speed until smooth and fluffy.
4. Colour: Add a few drops of pink food colouring and mix until the icing is evenly coloured.
5. 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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