Raspberry Yogurt Cake Recipe

Indulge in this light and fluffy Raspberry Yogurt Cake! A surprisingly low-fat treat, perfect for a healthy dessert or afternoon snack. This recipe is easy to follow and delivers a burst of fresh raspberry flavor in every bite. Get ready to impress your friends and family with this delicious and guilt-free cake!

Prep Time 20 mins
Cook Time 75 mins
Calories 217.6 kcal
Protein 5g
Rating 5.0 (2 Reviews)
Raspberry Yogurt Cake 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Yogurt Cake

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How to Make Raspberry Yogurt Cake

  1. Preheat oven to 180°C (350°F) and grease a 9x5 inch non-stick loaf pan. Line the base and sides with baking paper.
  2. In a large bowl, cream together 170g softened butter or dairy spread and 200g granulated sugar until light and fluffy.
  3. Beat in 3 large eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together 250g self-raising flour, 150g plain yogurt, and 200g fresh raspberries (reserve about 20g for garnish).
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. 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.
  10. Once the cake is completely cool, spread the frosting evenly over the top. Garnish with the reserved raspberries.
  11. Enjoy your delicious and healthy Raspberry Yogurt Cake!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

97g

Fat

37g

Carbs

8g

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