Raspberry, Lemon & Yoghurt Cake
Prep:  15 Minutes
Cook:  1 hour, 15 minutes
Serves:  12
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Average: 3.8 (46 votes)
Difficulty:
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Australian
223
Recipe by: Creative Gourmet
This lovely moist cake is ideal for almost any occasion including picnics. It's best served on the day it's baked, and teams well with a dollop of thick Greek yoghurt or whipped cream, made with Creative Gourmet frozen raspberries.
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Raspberry, Lemon & Yoghurt Cake
Ingredients:
Raspberry Yoghurt Cake
Lemon Icing
Method:
Raspberry Yoghurt Cake
  1. Preheat oven to 170°C/150°C fan-forced. Lightly grease and line the base and sides of a 22cm (base measurement) spring-form pan with baking paper
  2. Using electric beaters, cream butter and sugar for 4-5 minutes until light and creamy. Add lemon rind and beat until well combined. Beat in egg yolks one at a time, beating well after each addition
  3. Using a large metal spoon, fold in the sifted flour and almond meal alternately with yoghurt and milk Gently stir in 1 cup frozen raspberries
  4. Using electric beaters, beat egg whites in a clean bowl until soft peaks form. Using a large metal spoon, stir one-quarter of egg whites into cake batter
  5. Gently fold in remaining egg whites. Spoon into prepared pan. Sprinkle with remaining frozen raspberries
  6. Bake for 45 minutes. Reduce temperature to 160°C/140°C fan-forced and bake for a further 25-30 minutes until golden and a skewer inserted into the centre comes out clean
  7. Cool in pan for 20 minutes then transfer to a wire rack to cool completely
Tips & Hints:
  • Do not defrost the raspberries, add them straight from your freezer, Greasing the pan, helps the baking paper to stick so it's easier to spoon in the cake mixture, For a lower energy dessert, Use 40 % reduced fat margarine in place of butter, reduce sugar in cake to 2/3 cup, use fat free Greek yoghurt and skim milk varieties.
Lemon Icing
  1. To make lemon icing, combine ingredients in a small bowl. Beat until smooth. Drizzle icing over cake, slice and serve
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Raspberry, Lemon & Yoghurt Cake
Channah
3 years 10 months ago
My family loved this cake. I didn't have Almond Meal so substituted desiccated coconut - really delicious! Thanks for the recipe.