Lemon Drizzle Raspberry Yogurt Cake

Lemon Drizzle Raspberry Yogurt Cake is an easy, sweet, moist, tender cake for teatime, holidays, snacking, or even breakfast!

Prep Time10

Cook Time55

Total Time1 5

Servings: servings

Calories: 328kcal

Get Recipe Ingredients

Preheat oven to 350 degrees F and grease an 8 1/2 x 4 1/4 loaf pan. Line the bottom with parchment, leaving a two-inch overhang on both sides.
In a small bowl, toss raspberries with 1 teaspoon flour until coated and set aside.
In a separate bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Sift in the flour, baking powder, and salt into the yogurt mixture and stir just until combined. Be careful not to overmix. Carefully fold raspberries into the batter and transfer to the prepared loaf pan.
Bake for about 50 to 60 minutes, or until a cake tester placed into the center of the loaf comes out clean and the loaf is golden.
While the cake is baking, making the lemon drizzle. In a small saucepan over medium heat, simmer the lemon juice and sugar until the sugar dissolves; about 2 minutes.
Remove the cake from the oven and let cool in the pan on a cooling rack for 10 minutes. Carefully remove it from the loaf pan and set on a cooling rack with a sheet pan underneath. Brush the warm cake generously with lemon drizzle.
If you want glaze the cake, let it cool completely. Then combine the powdered sugar and lemon juice until smooth and drizzle over the top.