1. Can I use frozen raspberries for this yogurt cake?

Yes, you can substitute fresh raspberries with frozen raspberries. Just be sure to thaw them before pureeing, and you may need to strain the puree more carefully to remove excess liquid.

2. Can I make this yogurt cake ahead of time?

Absolutely! You can bake this cake in advance. After it cools, store it wrapped tightly in plastic wrap at room temperature for up to 2 days, or refrigerate it for up to 5 days. Don’t glaze the cake until just before serving for the best results.

3. How can I make this recipe gluten-free?

To make this yogurt cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that works well in baking to maintain the cake’s texture.

4. Can I make the yogurt glaze with low-fat Greek yogurt?

Yes, you can use low-fat Greek yogurt in place of full-fat yogurt for the glaze. While the flavor and texture may be slightly different, it will still provide a creamy finish for the cake.

Yogurt Cake with Raspberry Swirl – Easy & Delicious Recipe

Name: Yogurt Cake with Raspberry Swirl
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 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 temperature; 1 ¼ cup granulated sugar; 3 large eggs, room temperature; 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

Description

This Yogurt Cake with Raspberry Swirl is a moist, creamy, and delicious dessert that combines Greek yogurt with the sweet and tangy flavors of fresh raspberries. It’s a perfect treat for berry season, with a light texture and topped with a sweet yogurt glaze.

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 temperature
1 ¼ cup granulated sugar
3 large eggs, room temperature
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

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Instructions

Prepare the raspberry puree by adding the raspberries and lemon juice to a food processor. Process until smooth, then strain to remove seeds.
Preheat the oven to 350°F and prepare a loaf pan by lining it with parchment paper and lightly misting it with cooking spray.
Whisk together the flour, baking powder, and salt in a bowl. Set aside.
In a stand mixer, beat the softened butter until fluffy. Add sugar and continue beating until light and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla extract and mix.
Gradually add the dry ingredients in thirds, alternating with the Greek yogurt, starting and ending with the dry ingredients. Mix until just combined.
Spoon ⅓ of the batter into the prepared pan. Drizzle ⅓ of the raspberry puree over it and swirl gently. Repeat the layers, finishing with the remaining batter and raspberry puree. Swirl again.
Tap the pan gently to level the batter. Bake for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean.
Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the yogurt glaze by whisking together Greek yogurt and powdered sugar. Drizzle over the cooled cake and allow it to set before slicing and serving.

Notes

Ensure the yogurt is full-fat for the best flavor and texture.
If fresh raspberries are not available, frozen raspberries can be used.
If you’d like to make this cake ahead, store it wrapped in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 5 days. Glaze just before serving.
For a lighter version, you can use low-fat Greek yogurt in the glaze.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 455
Sugar: 40g
Sodium: 170mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg