Lemon Raspberry Yogurt Cake with Lemon Drizzle
Total Time
1 hour and 5 minutes
Prep Time
10 minutes
Cook Time
55 minutes
Rating
5 out of 5 stars
(14)
Ingredients
8 servings
- 1 cup Stonyfield Whole Milk Greek or traditional Vanilla Yogurt
- 1 cup white sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups all purpose flour plus 1 teaspoon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 heaping cup fresh raspberries
- 3 tablespoons lemon juice
- 3 tablespoons white sugar
- 1/2 cup powdered sugar
- 3 teaspoons fresh lemon juice
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Preparation
Step 1
Preheat oven to 350 degrees with the rack set in the center. Spray a 9x5-inch loaf pan with nonstick cooking spray and line with parchment, leaving a two inch over hang on both sides. Spray parchment.
Step 2
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil until smooth. Sift in 1 ½ cups of flour, baking powder and salt, then whisk to combine. In a small bowl toss raspberries with remaining 1 teaspoon of flour until coated, then fold into batter, being sure not to overmix and smash the raspberries. Transfer batter to prepared loaf pan and bake until a toothpick inserted into the center of the cake comes out clean, and the loaf is a deep golden brown, 55-60 minutes. If edges begin to brown too much, cover pan with foil
Step 3
Remove from oven and allow to cool in the pan on a cooling rack for 5 minutes
Step 4
To make the syrup, in a small saucepan over medium heat, simmer the lemon juice and granulated sugar until syrupy, about 2 minutes. Using a long wooden skewer, pierce the sides and bottom of the warm cake at least 1 inch all over. Brush the cake generously with the syrup.
Step 5
To make the glaze, in a small bowl, stir together the powdered sugar and lemon juice until smooth. When the cake is completely cool, turn it right side up and drizzle the glaze over the top.
Step 6
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