Raspberry Yogurt Cake
Treat yourself to the ultimate blend of tangy sweetness with this Raspberry Yogurt Cake, a light and flavorful dessert perfect for any occasion. Made with creamy plain yogurt, vibrant fresh raspberries, and a hint of vanilla, this recipe delivers a moist, tender crumb that will leave everyone asking for seconds. The inclusion of yogurt not only enhances the texture but also provides a subtle tang that perfectly complements the natural sweetness of the raspberries. Finished with a delicate dusting of powdered sugar, this cake is easy to prepare and bakes to perfection in just under an hour. Whether paired with coffee for breakfast or served as a classy after-dinner treat, this raspberry-studded cake is sure to become a household favorite. Perfect for spring and summer gatherings, this recipe’s combination of fruity brightness and vanilla warmth makes it a must-try.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup plain yogurt
- 1.5 cups fresh raspberries
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and softened butter together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and gradually incorporate the dry ingredients into the wet ingredients. Alternate adding the flour mixture and yogurt in three batches, starting and ending with the flour mixture.
Gently fold in the fresh raspberries with a spatula, being careful not to mash them.
Pour the batter into the prepared cake pan, spreading it evenly with the spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar. Slice and serve!
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 2272 mg | 99% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 42.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 554 mg | 43% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
