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When my wife asked our son what kind of cake he wanted for his birthday he said raspberry cake. I never made a raspberry cake before so, I figured I’d use this as an opportunity to try something new.
The inspiration for this cake is from my son who likes raspberries. Happy Birthday son!. Your birthday was back in January but I’m only getting to posting this article now.
This recipe has been adapted from Claudia’s Cookbook. (Strawberry yogurt cake recipe). I’ve adapted it to use raspberry’s instead of strawberries. Although, I’m betting strawberries are great too.
Here is how I make raspberry yogurt cake.
First, gather the ingredients.
Start with the dry ingredients.
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- Zest of 1 lemon
- 1/2 teaspoon salt
Add the following to a mixing bowl.
- 1 cup unsalted butter
- 2 cups sugar
Cream the butter and sugar.
Add three eggs and beat into the butter sugar.
Add 2 tablespoons lemon juice.
Add 1 teaspoon vanilla.
Add 1/3 cup buttermilk or sour milk.
Add 8 oz plain Greek Yogurt (Must be the thicker Greek Yogurt).
Slowing add in the flour mixture.
Butter and flour a bunt pan.
Pour a little batter into the bunt pan.
Add a layer of fresh raspberries.
Add the rest of the batter. Cover with the remaining raspberries.
Bake on 325 degrees for 50 minutes.
Move to the top rack in your over and bake for another 10 minutes.
Check that it is done using a wooden skewer. If clean it’s done, if the skewer comes out with wet batter return it to the oven and check it every few minutes.
When it’s done let cool at least 30 minutes in the pan.
After cooling remove from pan directly onto the plate you will be serving it on.
Now for the lemon drizzle topping.
Gather your ingredients.
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Slowly add the lemon juice to the powdered sugar. Mix until you have the consistency you desire for drizzling over your cake.
Serve and enjoy!
- 1 cup unsalted butter
- 2 cups sugar
- 3 eggs
- 4 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz. plain Greek yogurt
- 1/3 cup buttermilk or sour milk
- 1 teaspoon vanilla
- 2 pints fresh raspberries
- 1 cup powdered sugar
- Mix the lemon zest, flour, baking soda and salt.
- Cream the butter and sugar.
- Add the eggs to the created butter and sugar.
- Add the fresh lemon juice to the butter sugar mixture.
- Add the vanilla to the butter sugar mixture.
- Add the buttermilk to the butter sugar mixture.
- Add the yogurt to the butter sugar mixture.
- Slowly add the dry ingredients.
- Butter and flour a bunt pan.
- Layer the batter and raspberries in the pan.
- Bake at 350 degrees for 50 minutes.
- Top with powdered sugar lemon drizzle.
