This light cake is a new favourite of mine. I love cakes that have yoghurt in them as it keeps them lovely and moist. The raspberries are a great addition and a nice surprise when you cut the cake. Despite the fact that this cake isn’t very seasonal, it’s so delicious that unfortunately, I don’t care. You can always buy frozen raspberries to cut the costs.
115g salted butter, softened
225g caster sugar
250g plain flour, sifted
2 tsp baking powder
Zest and juice of 1 lemon
2 large eggs
100g natural yoghurt
25g ground almonds
200g raspberries (defrosted if you are using frozen, do not use juice that comes off them after defrosting)
100g granulated sugar
Preheat the oven at 180c.
Grease and line a loaf tin.
Cream together the butter and caster sugar. Ensure it is well combined until light and fluffy and pale in colour.
Beat in the lemon zest.
Once combined beat in the eggs, one at a time and adding the second only when the first is fully combined.
Once eggs are fully combined, in a separate bowl sift together the flour and baking powder.
Then fold in the sifted flour and baking powder in large spoonfuls.
Next, fold in the yoghurt.
Lastly, fold in the ground almonds.
Spoon one third of the cake mixture into the loaf tin and top with a layer of raspberries.
Repeat this process twice more until all the cake mixture and raspberries have been used up.
Bake in a preheated oven for 45-50 minutes.
If it requires longer (knife/skewer must come out clean) then cover with foil and bake until cooked.
Once baked, leave to cool for five minutes in the tin.
Make the lemon drizzle by combining the granulated sugar and lemon juice. Spoon over the cake, in the tin and leave to soak.
Once drizzle has set, take cake out of the tin and allow to cool on a wire rack.
Let me know what you think to this recipe. It’s a winner in my family and perfect for those decadent days with afternoon tea.