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.

Yogurt Cake with Raspberry Swirl: A Delightful Summer Treat

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

Scale

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

Cook Mode Prevent your screen from going dark

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

Nutrition

Serving Size: 1 slice
Calories: 455
Sugar: 38g
Sodium: 185mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg