Lemon Yogurt Cake with Raspberry Purée

Lemon Yogurt Cake with Raspberry Purée
Staff Writer
Cindy's Table

This is a great dessert that is refreshing and easy to make. A dollop of whipped cream makes all the difference, too. 

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6
Servings
422
Calories Per Serving
Deliver Ingredients

Notes

NOTE: For the home made whipped cream – blend whipping cream until firm, add 2 tablespoons of confectioner sugar and 1 teaspoon of vanilla. Continue to blend until smooth. Refrigerate until ready to use.

Ingredients

  • 1 1/2 Cup all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon sea salt
  • 1 Cup plain Greek yogurt
  • 1 Cup sugar
  • 3 large eggs
  • 2 Teaspoons grated lemon zest
  • 1/2 Teaspoon good quality vanilla extract
  • 1/2 Cup vegetable oil
  • 1/3 Cup freshly squeezed lemon juice
  • Cooking spray, as needed
  • 1 container of fresh raspberries
  • 2 Tablespoons sugar
  • 2 Teaspoons lemon juice
  • Blueberries, strawberries, or an extra container of raspberries (for garnish)

Directions

Preheat the oven to 350 degrees.

Coat a loaf pan with cooking spray generously.

In a medium bowl, sift together the flour, baking powder, and salt into 1 bowl. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla. Slowly add the dry ingredients into the wet ingredients and mix together. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all combined together. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.

Meanwhile, add the raspberries, sugar, and lemon juice to a blender and purée until smooth. Put in a bowl and set in the refrigerator.

When the cake is done, let sit for at least 10 minutes. Take a butter knife and go along the loaf to make sure it is loose and take out and place on a serving dish.

To serve, slice loaf and put on a dessert dish, add the raspberry purée over the slice. Add blueberries, strawberries, or raspberries on the side of the plate or a few on top of the puree.

Nutritional Facts

Total Fat
12g
17%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
67g
52%
Protein
10g
22%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
47mg
5%
Choline, total
11mg
3%
Fiber, total dietary
7g
28%
Folate, total
112µg
28%
Iron, Fe
3mg
17%
Magnesium, Mg
18mg
6%
Niacin
4mg
29%
Phosphorus, P
116mg
17%
Selenium, Se
23µg
42%
Sodium, Na
55mg
4%
Water
48g
2%
Zinc, Zn
1mg
13%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.