A light raspberry cake recipe made with plain yoghurt, so there’s no reason to deprive yourself! This cake can be made with fresh or frozen raspberries, so you can enjoy it all year round!
Prep Time: 20 minutes
Baking Time: 35-45 minutes at 350 °F (180 °C)
Difficulty: easy
Yield: Makes an 8 inch round cake
Ingredients
- 1/2 cup + 1 tbsp unsalted butter, softened (125 g)
- 1 cup brown sugar (170 g)
- 3 eggs
- 1 tsp vanilla extract
- 1 1/2 cups flour (210 g)
- 1 tsp baking powder
- 3/4 cup greek yoghurt (200 g)
- 1 cup raspberries, fresh or frozen (100 g)
- Icing sugar, to dust (optional)
Instructions
Preheat oven to 350 °F (180 °C). Grease the base and sides of an 8 inch round cake pan.
Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.
Gently fold in the flour, baking powder and yoghurt until well combined. Fold in a quarter of the raspberries.
Pour the batter onto the prepared pan.
Dot the remaining raspberries over the top of the batter.
Bake for 35-45 minutes or until a knife inserted in the middle of the cake comes out clean.
Remove from the oven. Leave in mould for 5 minutes, gently turn on to a wire rack.
Enjoy warm or at room temperature with a side of whipped cream or vanilla ice cream.
Inspired from: Sugar et al
