Can I use frozen raspberries in Raspberry Yogurt Cake?

Yes, frozen raspberries work very well in Raspberry Yogurt Cake. Use them straight from the freezer without thawing to prevent excess moisture from affecting the batter. Tossing the frozen berries lightly in flour can also help distribute them evenly throughout the cake.

How do I store Raspberry Yogurt Cake?

Store Raspberry Yogurt Cake covered at room temperature for up to 2 days. For longer freshness, refrigerate it in an airtight container for up to 5 days. Allow refrigerated slices to come to room temperature before serving for the best texture and flavor.

Can I make Raspberry Yogurt Cake ahead of time?

Absolutely. Raspberry Yogurt Cake is an excellent make-ahead dessert because the flavors often improve after a day. You can bake the cake one day in advance, store it covered, and add any powdered sugar or glaze just before serving.

Best Raspberry Yogurt Cake for Any Occasion

Description

This Raspberry Yogurt Cake is a moist, tender, and flavorful dessert made with creamy yogurt, fresh raspberries, and bright lemon zest. Perfect for brunch, afternoon tea, or dessert, this easy homemade cake delivers a soft crumb and delicious bursts of berry flavor in every bite.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup plain yogurt
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups fresh raspberries, divided
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons powdered sugar, for dusting (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the sugar, yogurt, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth.
Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.
Fold in 1 1/2 cups of the raspberries, reserving the remaining berries for topping.
Pour the batter into the prepared pan and scatter the reserved raspberries over the top.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Notes

Use room-temperature ingredients for the best texture.
Toss raspberries with a little flour to prevent them from sinking.
Do not overmix the batter, as this can result in a dense cake.
Frozen raspberries can be used without thawing.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
The cake can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 220mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg