There’s nothing like a simple cake to round out a casual meal, something you can whip up in between peeling vegetables and tearing up a salad. The batter on this cake is very fine, and the fruity freshness of the raspberries coupled with a zing of lemon makes this an incredibly versatile recipe. You can make these in a muffin tin, a loaf pan, or a simple cake pan. However you shape it, it’s delicious. Please note, this is not a cake that lasts for days; the fresh fruit on top means you need to enjoy it quickly – not that you’ll have to worry. It’s slightly addictive and you’ll find people slinking into the kitchen for seconds and thirds when they think you aren’t looking. Enjoy!
Raspberry Yogurt Cake
Adapted from House and Garden UK
Serves: 4-6
Prep time: 1 hour, 30 minutes
For the cake:
Ingredients
- 8 ounces caster sugar (or use granulated sugar processed in a food processor for 10 seconds)
- 4 ounces unsalted butter, with extra for greasing the cake pan
- zest of 2 lemons
- 2 large eggs
- ½ teaspoon vanilla
- 10 ounces flour
- 2 teaspoons baking powder
- 4 ounces plain yogurt
- 8 ounces red raspberries (or blackberries for a less sweet cake)
For the frosting:
Ingredients
- 5 ounces confectioner’s sugar
- 2 tablespoons lemon juice
- 10 fat raspberries
Directions
- Preheat oven to 350 degrees.
- Butter the inside of the baking pan. With a mixer beat butter and sugar until light, add the lemon zest and vanilla. Add the eggs one at a time, mixing in well.
- Wash and drain strawberries; put 2 tablespoons of flour aside to mix into them later. Fold remaining flour and baking powder together and fold into the batter. Add yogurt, one spoonful at a time until it is well-mixed.
- Mix the raspberries with the flour. Put a third of the batter into the tin, and add half of the raspberries on top, arranging them as evenly as possible. Add another third of batter and the rest of the raspberries. Top with the rest of the batter.
- Bake for one hour and fifteen minutes. Allow to cool.
- While cake is cooling, mix the sugar with the lemon juice until smooth. Spread 2/3 of it across the top of the cake.
- Slightly crush raspberries and add them to the remaining icing to stain it. Pour over cake and allow to set for a few minutes before serving.
Note: You can also use a loaf pan and turn it out of the pan before cutting to serve. To turn it out easily, line the bottom of the pan with parchment paper.There’s nothing like a simple cake to round out a casual meal, something you can whip up in between peeling vegetables and tearing up a salad. The batter on this cake is very fine, and the fruity freshness of the raspberries coupled with a zing of lemon makes this an incredibly versatile recipe. You can make these in a muffin tin, a loaf pan, or a simple cake pan. However you shape it, it’s delicious. Please note, this is not a cake that lasts for days; the fresh fruit on top means you need to enjoy it quickly – not that you’ll have to worry. It’s slightly addictive and you’ll find people slinking into the kitchen for seconds and thirds when they think you aren’t looking. Enjoy!
RASPBERRY YOGURT CAKE on Americas-Table.com
