Yogurt Cake with Raspberry Swirl: A Delightful Summer Treat

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This Yogurt Cake with Raspberry Swirl combines the rich flavor of Greek yogurt and the refreshing burst of fresh raspberries, creating a perfect balance of tart and sweet in each bite. It’s a deliciously moist cake with a dense yet fluffy texture, ideal for both casual afternoon tea and special occasions. The yogurt provides a creamy, tangy flavor that pairs beautifully with the sweet raspberry swirl, making this cake a seasonal favorite. Plus, with a luscious yogurt glaze drizzled over the top, every slice becomes a delightful treat for the senses.

Why You’ll Love This Yogurt Cake with Raspberry Swirl

If you’re looking for a quick, easy-to-make cake that offers both flavor and moisture, this yogurt cake is for you. Using Greek yogurt instead of sour cream or buttermilk, this cake is both rich and slightly tangy, offering a unique twist on traditional cake recipes. The addition of fresh raspberries adds a fruity and vibrant element, making this cake a perfect choice for berry season. Whether you’re making it for a special gathering or a simple dessert at home, this yogurt cake will surely impress.

Ingredients

To make this luscious yogurt cake with raspberry swirl, you’ll need the following ingredients:

• Fresh Raspberries: Adds a sweet-tart flavor and vibrant color to the cake.
• Lemon Juice: Enhances the raspberry flavor and adds a citrusy zing.
• All-purpose Flour: Forms the base of the cake, giving it structure.
• Baking Powder: Helps the cake rise to achieve a light, airy texture.
• Salt: Balances the sweetness and enhances overall flavor.
• Unsalted Butter: Adds richness and tenderness to the cake.
• Granulated Sugar: Sweetens the cake, balancing the tanginess of the yogurt.
• Eggs: Provide structure and moisture to the cake.
• Vanilla Extract: Adds warmth and depth of flavor.
• Plain Greek Yogurt (Full Fat): This is the star ingredient, adding creaminess, moisture, and a subtle tang to the cake.

Alternative Ingredient Suggestions

If you’re looking for alternatives to suit your dietary preferences, here are a few options:
• Greek Yogurt: For a dairy-free version, substitute with coconut yogurt or almond yogurt.
• Fresh Raspberries: Frozen raspberries can be used in place of fresh ones, though they may not provide the same vibrant appearance.
• Butter: If you’re avoiding dairy, you can replace butter with coconut oil or a plant-based butter alternative.

Step-by-Step Instructions

Prepare the Raspberry Puree: Start by placing fresh raspberries and lemon juice in a food processor. Blend until smooth, then strain through a fine mesh strainer to remove the seeds. Set aside the raspberry puree for swirling later.

Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set this aside.
Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and sugar together on medium-high speed for about 3 minutes, until light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Incorporate Dry Ingredients and Yogurt: Gradually add the dry ingredients into the wet mixture, alternating with Greek yogurt. Start with a third of the flour mixture, followed by half of the yogurt, and repeat until fully combined.
Swirl the Raspberry Puree: Pour a third of the batter into the prepared loaf pan. Drizzle a third of the raspberry puree on top, and use a skewer or butter knife to swirl it into the batter. Repeat this process with the remaining batter and raspberry puree.
Bake the Cake: Bake at 350°F (175°C) for 1 hour and 5 minutes to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Cover the cake loosely with foil after the first 30 minutes to prevent over-browning.

Prepare the Yogurt Glaze: While the cake is cooling, whisk together Greek yogurt and powdered sugar to form a smooth glaze.
Glaze the Cake: Once the cake has cooled, drizzle the yogurt glaze over the top, allowing it to set for 20-30 minutes before slicing.

Tips & Tricks for the Perfect Yogurt Cake

• Use Full-Fat Greek Yogurt: Opt for full-fat Greek yogurt for the best texture and flavor. It provides richness and moisture, ensuring the cake turns out perfectly.
• Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can result in a dense, tough cake.
• Swirl Gently: When adding the raspberry puree, don’t swirl too vigorously. A gentle swirl gives the cake a beautiful marbled effect without over-blending the flavors.
• Storage: This yogurt cake can be stored at room temperature for up to two days, or refrigerated for up to a week. Ensure it’s wrapped tightly to retain moisture.

Pairing Ideas and Variations

This yogurt cake pairs wonderfully with a variety of drinks and sides:
• Pairing with Tea: Serve alongside a cup of green tea or iced tea for a refreshing dessert break.
• Toppings: For added flavor, top with extra fresh raspberries or a dollop of whipped cream.
• Make-Ahead Option: Bake the cake a day or two ahead of time. Simply glaze before serving for a fresh finish.

For a twist on this recipe, try adding a hint of lemon zest to the batter or using blueberries in place of raspberries for a new fruity variation.

Seasonal and Health Benefits

This Yogurt Cake with Raspberry Swirl is a perfect treat for berry season, especially when fresh raspberries are in their prime. Rich in protein and probiotics, Greek yogurt enhances the cake’s health profile, making it a slightly more nutritious option compared to other desserts. It’s a great choice for those who want a sweet treat without compromising on flavor or texture. Plus, the burst of antioxidants from the fresh raspberries makes each slice a guilt-free indulgence!

Enjoy this easy-to-make yogurt cake with raspberry swirl as a delicious dessert or a sweet snack to brighten your day!

Conclusion

This Yogurt Cake with Raspberry Swirl is the perfect combination of creamy, tangy yogurt and sweet, juicy raspberries, creating a dessert that’s both satisfying and refreshing. Whether you’re baking for a special occasion or simply craving a delicious treat, this cake will surely become a family favorite. With its moist texture, fruity swirl, and rich yogurt glaze, it’s a treat you can enjoy all year round. Easy to make and bursting with flavor, this yogurt cake is sure to impress every time!

FAQs about Yogurt Cake with Raspberry Swirl

1. Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used in this recipe, though fresh raspberries will give a brighter color and fresher taste. If using frozen raspberries, let them thaw and drain any excess moisture before making the puree.

2. Can I make this cake dairy-free?

Yes, to make the cake dairy-free, you can substitute the Greek yogurt with a plant-based yogurt (such as coconut or almond yogurt) and replace the butter with a dairy-free alternative like coconut oil or vegan butter.

3. How can I store leftovers of this yogurt cake?

Store any leftover yogurt cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. For longer storage, you can wrap the cake tightly in plastic wrap and freeze it for up to 2 months.

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Yogurt Cake with Raspberry Swirl

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Author: Anna
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Yogurt Cake with Raspberry Swirl combines creamy Greek yogurt and fresh raspberries to create a delicious, moist cake with a burst of fruity flavor. Topped with a sweet yogurt glaze, this cake is perfect for any occasion, offering a perfect balance of tangy and sweet in every bite.

Ingredients

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¾ cup fresh raspberries
1 tablespoon fresh lemon juice
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened at room temp
1 ¼ cup granulated sugar
3 large eggs, room temp
1 tablespoon pure vanilla extract
1 cup plain Greek yogurt (full fat)
¼ cup Greek yogurt (full fat) for glaze
1 ¾ cups powdered sugar for glaze

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Instructions

Prepare the raspberry puree by blending fresh raspberries and lemon juice, then strain to remove seeds.
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.

Mix together the dry ingredients (flour, baking powder, and salt) in a bowl.
Cream the softened butter and sugar together until light and fluffy, then add eggs one by one, mixing well after each addition.
Stir in the vanilla extract.
Gradually add in the dry ingredients, alternating with Greek yogurt. Mix until just combined.

Layer the cake batter in the prepared loaf pan, adding spoonfuls of raspberry puree in between layers. Swirl the puree into the batter using a skewer or butter knife.
Bake for 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil for the last 30 minutes to prevent over-browning.
While the cake is cooling, prepare the yogurt glaze by whisking together Greek yogurt and powdered sugar until smooth.

Once the cake has cooled, drizzle the glaze over the top and allow it to set before serving.

Notes

Use full-fat Greek yogurt for the best texture and flavor.
Fresh raspberries give the cake a vibrant color, but frozen raspberries can be used in a pinch.

Do not overmix the batter, as it may result in a dense cake.
Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American