Tart lemon and sweet raspberries give amazing flavor to my Lemon Raspberry Yogurt Cake. Yogurt keeps it moist yet light, and it couldn’t be easier to make!
I’m back! Or am I? I’m not quite sure yet. All I know is that Friday after work I was in the mood to bake something. So I made a Lemon Raspberry Yogurt Cake. And it turned out well. And Saturday morning while Carlyle napped I decided to take some pictures. And they weren’t half bad. So I thought maybe I should start blogging again! I realized I have kind of missed this. Even though I have about zero free time these days, I’m going to hopefully figure out a way to start sharing recipes with you again. We shall see how this goes…
After such a long time away, we have a lot to discuss – like the birth of my sweet baby girl, my cross country move to San Francisco, and lots of Bay Area travels – but I will save all of that for other posts. For now, I will just talk about this beautiful, summery, Lemon Raspberry Yogurt Cake.
This is a twist on this and this recipe. Yogurt cakes (or yogurt breads / quickbreads) are one of my favorite things to bake. They are easy, a bit lighter than a real cake, and so delicious! Back when I used to bake (aka pre-baby…seriously, I have baked about 5 times since she was born), I would make variations of this recipe all the time. This lemon raspberry version is one of my favorites. The sweet yet tart raspberries work so well with the lemon, and you can’t beat the beautiful color! It’s a good thing this recipe is so easy to make – it is actually kind of embarrassing how fast TheBetterHalf and I ate this raspberry yogurt cake!
I used fresh raspberries for my cake – they are just starting to show up at our local farmers market and they are so good! One tip – freeze the fresh raspberries for a bit before you fold them into the batter. This helps them stay intact and not bleed all over the batter. I also toss the partially frozen raspberries in a bit of flour before mixing them in.
More easy yogurt cake recipes:
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