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- 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1/2 cup vegetable oil - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh raspberries (plus extra for garnish) - Powdered sugar for dusting When I create my Lemon Raspberry Yogurt Cake, I focus on fresh ingredients. Each item plays a vital role. The Greek yogurt adds moisture and tang. The sugar provides sweetness. Eggs help bind the cake, giving it structure. - Yogurt alternatives: If you can't find Greek yogurt, use regular yogurt. It will still work well. - Sugar options: You can swap granulated sugar for coconut sugar for a healthier choice. - Oil variations: Instead of vegetable oil, try melted coconut oil for a unique flavor twist. For the best results, measure your ingredients carefully. Here are some tips: - Accurate measurement for baking success: Use dry measuring cups for flour and sugar. - Using kitchen scales: A scale gives you the most precise measurements. - Understanding volume vs. weight: Know that 1 cup of flour weighs about 120 grams. This knowledge helps with accuracy. By following these tips, you set yourself up for success. When baking, precision matters. To start, preheat your oven to 350°F (175°C). This heat helps create a fluffy cake. Next, prepare your cake pan. You can grease and flour a 9-inch round pan or line it with parchment paper. Both methods work well to prevent sticking. Now, let’s mix the ingredients. In a large bowl, whisk together 1 cup of plain Greek yogurt, 1 cup of granulated sugar, and 3 large eggs. Whisk until the mix is smooth. Next, add the zest of 1 lemon, 1/4 cup of fresh lemon juice, and 1/2 cup of vegetable oil. Stir until everything blends well. In another bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add the dry mix to the wet mix. Mix just until combined; avoid overmixing. This keeps the cake tender. Finally, fold in 1 cup of fresh raspberries gently. Be careful not to crush them. Pour the batter into your prepared pan. Spread it evenly with a spatula. Bake it in the preheated oven for 30 to 35 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, the cake is ready. Let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. Dust the top with powdered sugar and add extra raspberries for a lovely touch. Enjoy your fresh and fluffy delight! To avoid a dense cake, do not overmix your batter. Mix until just combined. This keeps the cake light and fluffy. Also, use room temperature ingredients. Cold ingredients can slow down the mixing process and lead to uneven results. For toppings, fresh whipped cream works great. You can also serve it with a dollop of yogurt. Add a few raspberries on top for color. For presentation, place the cake on a nice plate. Dust it with powdered sugar for a lovely finish. One common mistake is overmixing the batter. This can make your cake tough. Another mistake is using stale ingredients. Always check your baking powder and baking soda for freshness. Using old ingredients can ruin the taste and texture of your cake. {{image_2}} To make your Lemon Raspberry Yogurt Cake even better, try adding flavor extracts. A teaspoon of vanilla gives a warm, sweet note. Almond extract adds a lovely, nutty flavor that works well with lemon. You can also mix in other fruits. Blueberries or sliced strawberries bring a new twist and brighten the cake. If you need gluten-free options, use almond or coconut flour. Both will give a unique taste and texture. For vegan substitutions, swap the eggs for flaxseed meal or applesauce. Replace yogurt with a plant-based yogurt. These changes keep the cake moist and tasty. In winter, use citrus like blood oranges or tangerines. Their rich flavors pair nicely with the yogurt base. In summer, blend in mixed berries. A combination of raspberries, blueberries, and blackberries makes a colorful and fresh cake. This adds a burst of flavor that everyone will love. After baking the Lemon Raspberry Yogurt Cake, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack. This helps air circulate around the cake, keeping it fresh. Once it is completely cool, store it in an airtight container. This will keep moisture in and help prevent it from drying out. You can also cover it with plastic wrap or aluminum foil. At room temperature, this cake lasts up to three days. Make sure to keep it in a cool, dry place. If you want to save it for later, you can freeze it. Wrap slices or the whole cake tightly in plastic wrap and then in foil. It can last in the freezer for up to three months. Just remember to label it with the date! When you're ready to enjoy your cake again, reheating is easy. For the best results, place a slice in the microwave for about 10-15 seconds. If you prefer using the oven, preheat it to 350°F (175°C). Place the cake on a baking sheet and heat for about 5-7 minutes. This will keep it soft and moist. Enjoy the fresh taste of your Lemon Raspberry Yogurt Cake again! You can replace eggs with several ingredients. Here are some options: - 1/4 cup unsweetened applesauce per egg - 1/4 cup mashed banana per egg - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes) per egg These replacements help keep the cake moist and fluffy. You may notice a slight change in flavor, but it will still taste great. Yes, you can use frozen raspberries! Here are some tips: - Do not thaw the raspberries before adding them to the batter. This helps keep their shape. - Add a bit more flour to the batter if it feels too wet. Frozen fruit can add extra moisture. - Gently fold in the frozen raspberries to avoid crushing them. This keeps the cake pretty and tasty. Serving this cake is easy and fun! Here are some ideas: - Dust with powdered sugar for a lovely touch. - Top with fresh raspberries for a burst of color and flavor. - Pair it with whipped cream or vanilla ice cream for a delightful treat. - It’s perfect for breakfast, dessert, or a snack. Enjoy it with a cup of tea or coffee! For the full recipe, check out the Lemon Raspberry Yogurt Cake recipe. You learned how to make a delicious Lemon Raspberry Yogurt Cake. We explored key ingredients, mixing methods, and baking tips. I shared helpful variations and common mistakes to avoid. Keep these tips in mind when you bake. Trust your skills, and have fun experimenting. With the right techniques, you will create a tasty treat every time. Enjoy the baking journey and the sweet rewards!

Lemon Raspberry Yogurt Cake

Indulge in the delicious flavors of Lemon Raspberry Yogurt Cake that balances tart lemon and sweet raspberries perfectly! This easy cake recipe features Greek yogurt for a moist texture and is simple enough for any baking enthusiast. Whip up this delightful treat in just under an hour and wow your family or guests. Click through for the full recipe and make dessert time unforgettable with this zesty, berry-filled delight!
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Ingredients
  

1 cup plain Greek yogurt

1 cup granulated sugar

3 large eggs

Zest of 1 lemon

1/4 cup fresh lemon juice

1/2 cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries (plus extra for garnish)

Powdered sugar for dusting

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, and eggs until smooth and well combined.

      Stir in the lemon zest, lemon juice, and vegetable oil until the mixture is fully blended.

        In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to ensure a tender cake.

          Gently fold in the fresh raspberries, being careful not to crush them.

            Pour the batter into the prepared cake pan and spread it evenly.

              Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                  Once cooled, dust the top with powdered sugar and garnish with additional fresh raspberries before serving.

                    Prep Time, Total Time, Servings: 15 mins | 50 mins | 8 servings