Ingredients for Raspberry Yogurt Cake
- Butter
- Brown Sugar
- 3 large eggs
- Wholemeal Self Rising Flour
- Low Fat Plain Yogurt
- Frozen Raspberries
- Light Cream Cheese
- Icing Sugar
- 1 tablespoon lemon juice
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How to Make Raspberry Yogurt Cake
- Preheat oven to 180°C (350°F) and grease a 9x5 inch non-stick loaf pan. Line the base and sides with baking paper.
- In a large bowl, cream together 170g softened butter or dairy spread and 200g granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 250g self-raising flour, 150g plain yogurt, and 200g fresh raspberries (reserve about 20g for garnish).
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the frosting: In a medium bowl, beat together 100g softened cream cheese, 50g powdered sugar, and 1 tablespoon lemon juice until smooth and creamy.
- Once the cake is completely cool, spread the frosting evenly over the top. Garnish with the reserved raspberries.
- Enjoy your delicious and healthy Raspberry Yogurt Cake!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
97g
Fat
37g
Carbs
8g