Valentine’s Day is right around the corner and while we have tackled many aspects of the day both sweet and savory… we need to talk about this Lemon Raspberry Yogurt Cake with Lemon Drizzle which should be breakfast, brunch, lunch, dinner, a snack or dessert. THE POSSIBILITIES ARE ENDLESS
I’ve been making loaves of cakes / quick breads like it’s my job since Poppy was born. Mostly because, yes it actually is my job to make all sorts of delicious recipes, but also because it’s quick and easy and they store great in the fridge so I can grab a slice when time is tight but I need something to eat! Also my parents were here for 2 weeks and we know the Dalkins have a sweet tooth!
Enter: this Lemon Raspberry Yogurt Cake with Lemon Drizzle. I subbed the fat in the recipe for Stonyfield Whole Milk Vanilla Yogurt which makes everything way more delicious! And yes, before anyone asks, you could totally use the Stonyfield Greek Yogurt instead. It’s gonna be delish either way.
A few things to keep in mind when it comes to yogurt substitutions – it’s a 1:1 substitution which makes all our lives infinitely easier:
- Butter: 1 cup of butter to 1 cup of Stonyfield Greek Yogurt
- Sour Cream: 1 cup of sour cream to 1 cup of Stonyfield Greek Yogurt
- Oil: 1 cup of oil to 1 cup of any Stonyfield Yogurt
- Heavy Cream: 1 cup of heavy cream to 1 cup of any Stonyfield Yogurt
- Mayo: 1 cup of mayo to 1 cup of Stonyfield Greek Yogurt
Let’s discuss this Lemon Raspberry Yogurt Cake with Lemon Drizzle quickly!! It’s perfection. The cake has plenty of lemon in it, paired with the yogurt so it’s got a bit of zip and it’s perfectly moist. Plus it gets doused with this incredible lemon syrup which adds an extra layer of flavor. And FINALLY it has a lemon glaze. Like talk about flavor – it’s happening on all the levels here.
And speaking of flavor, I’m THRILLED to be teaming up with Stonyfield this year to bring you all sorts of delicious recipes over the next 12 months.
If you’re ever at a loss for what to do with a container of yogurt… I’m about to rock your world. Stonyfield is amazing for many reasons which I’ll share with you over the course of the year.
One: their co-founder Gary is ah-mazing. We spent a weekend in Napa together with a few other food influencers a few years ago learning all about the brand and I’ve never met someone who is so committed to the mission of getting as many things to be organic as possible and sustainable / organic farming. Side note; if you haven’t watched Kiss the Ground on Netflix, you should! It’ll open your eyes to the sustainable farming world and how important it is!!
Two: it’s just the best. We’re talking incredible flavors, low sugar, high protein, and easily incorporated into so many recipes. Trust me – you’re gonna want a container of the Stonyfield Whole Milk Vanilla Yogurt for this Loaf Cake. Make it this week / weekend and report back! It’s gonna be your new fav breakfast / brunch or snack!Â
Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here
Lemon Raspberry Yogurt Cake with Lemon Drizzle
Ingredients
For the Loaf Cake
- 1 cup Stonyfield Whole Milk Greek or traditional Vanilla Yogurt
- 1 cup white sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups all purpose flour plus 1 teaspoon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 heaping cup fresh raspberries
For the Syrup
- 3 tablespoons lemon juice
- 3 tablespoons white sugar
For the Glaze
- 1/2 cup powdered sugar
- 3 teaspoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees with the rack set in the center. Spray a 9×5-inch loaf pan with nonstick cooking spray and line with parchment, leaving a two inch over hang on both sides. Spray parchment.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil until smooth. Sift in 1 ½ cups of flour, baking powder and salt, then whisk to combine. In a small bowl toss raspberries with remaining 1 teaspoon of flour until coated, then fold into batter, being sure not to overmix and smash the raspberries. Transfer batter to prepared loaf pan and bake until a toothpick inserted into the center of the cake comes out clean, and the loaf is a deep golden brown, 55-60 minutes. If edges begin to brown too much, cover pan with foil
- Remove from oven and allow to cool in the pan on a cooling rack for 5 minutes
- To make the syrup, in a small saucepan over medium heat, simmer the lemon juice and granulated sugar until syrupy, about 2 minutes. Using a long wooden skewer, pierce the sides and bottom of the warm cake at least 1 inch all over. Brush the cake generously with the syrup.
- To make the glaze, in a small bowl, stir together the powdered sugar and lemon juice until smooth. When the cake is completely cool, turn it right side up and drizzle the glaze over the top.
** This post is brought to you by Stonyfield. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from the Queen… Ina!!
If using frozen fruit should they be defrosted or toss them with extra flour to absorb moisture? Or do you not recommend using frozen?
defrosted and toss them with extra flour to absorb moisture
Can I use non fat Greek yogurt?
I’m wondering that, too
sure
I have some frozen berries available. Could those work? Maybe just toss in since flour first?
Just saw someone already asked this and it’s been answered
Looks yummy. Stoneyfield is not available where I live. Would vanilla Greek yogurt be a suitable/tasty substitute or should I just use plain Greek yogurt? Thanks
The recipe looks great love cranberries
would be delish with cranberries! that’s how my mom makes it – and its her recipe!
I only have blueberries right now but I can’t wait to try this so I’m making it with those. I’ll report back!
If I eat the entire thing, I can get my yogurt intake for the day!!!! Love Stonyfield!!
That’s my way of thinking
Gaby,
I want to make this recipe for a baby shower. (daughter in law). Can I make them as mini muffins? If so,
how long to bake? or regular sized muffins? (how long to bake regular muffins)? Thanks, Gaby.
you sure can – I would do regular sized muffins and unsure on baking time as I didn’t test that way. But I’d venture to say it would be about 20-25 minutes. But if you do, let us know!! xx
Delicious! This may be the first time I saw a recipe on instagram, instantly opened and wrote down the ingredients, went to the grocery store, and baked the recipe within 24 hours 🙂
SO happy to hear it!
Should I adjust baking temp or time if I bake with glass loaf pan? I’m making this for my husband’s V-day present but I don’t have a metal loaf pan.
I haven’t tested it in glass – but since glass doesnt retain heat as well it might need a few extra minutes.
I baked at 350 degrees for 75 minutes in the glass dish, and it was perfect! My husband is in love with this cake!
Hi, would like to make it vegan .. substitute eggs for flaxseed , milk for almond milk & yogurt for oat yogurt?
never tested it with those substitutions so I cant say with any certainty that it would work
Hi Gaby, I printed out the recipe for the lemon raspberry yogurt cake, but it says 1 1/2 Cups whole milk Greek or traditional vanilla yogurt. But the above recipe says one cup yogurt, which is it?
Thanks,
Betty
correct as written on the site now!! there was a typo for a few minutes once it went live
So Good!! Never tried Stonyfield yogurt and it was very good too! Thanks Gaby!
Hi. Can you please clarify the amount of yogurt? I’ve seen 1 1/2, 1 cup and 1/2 cup!
Thank you and looks delicious!!!
it’s correct as written on this page!
And the verdict is: too much yogurt? Perhaps there’s no such thing! The texture of my cake is pretty dense, but it is hands-down delicious! Next time I’ll use the correct amount of yogurt and I’m sure my cake texture will be lighter…however this first pass is still a keeper!
Sounds delicious and I can’t wait to try it! But if I skip the simple syrup (to cut down on sugar) do you think the cake will be too dry?
will still be delish
So delicious- packed with zingy lemon and raspberries! I skipped the icing but did add the syrup, so yummy!
Do you every make recipes that are gluten free?
only naturally gluten free! I dont really bake gluten free
This cake was so good. Mine looked no where near as pretty as Gaby’s. My raspberries sunk to the bottom of the cake even though I coated them in flour. Not sure what I did wrong. It was good though. Thanks for another great recipe!!
Was this recipe modified from the original post? I just referred to the on line version and noticed that the oven temp went from 375 to 350, the addition of 1/2 cup oil, addition of 1 tea vanilla, addition of 1 tea baking powder (total of 2), I printed the orig, about 1 yr ago?
ya we did some tweaking!! updated is better!
I made this loaf for 4th of July. It is excellent. I made it the day before and placed in fridge overnight because I wasn’t serving until next day….it tastes much like a pound cake..,.This raspberry loaf will definitely become a family favorite.…it can be served at breakfast or as a dessert with lunch or dinner..
I made this with large blackberries cut in half. Lemon blackberry yogurt cake! Delicious!!!
My grocery store only had the plain stoneyfield, should I add vanilla to the recipe?
sure!! that’s perfect!
This recipe is so good (and got even better on day 2!)
The recipe was a little confusing, but I took the bread out of the pan and flip it upside down after Step 3.