Lemon & Raspberry Yogurt Cake










































Let's face it, the weather hasn't been too great lately. We've had the odd afternoon of sun but in many parts of the country the rain has been pretty relentless.

If there is one way to bring some sunshine into your life during this 'Summer' it is with lemons and raspberries. 


This loaf cake is so good. It makes me want to sit in the garden with a very large pitcher of iced tea and huge sun hat. 











































There are 3 reasons to make (and eat) this cake:

One. It's got berries in it! 

Two. It will make you happy. It's like an antidepressant in a cake.

Three. You can change this cake to suit your needs. If you don't like raspberries, replace it with blueberries, blackberries...even strawberries. If you don't like lemon, you can leave the lemon out and you will still be left with a lovely moist base for other ingredients such as chocolate chips, ginger or lime!

Just thinking about this cake makes me feel better, and I feel pretty rotten today. I have been stuck down by a horrible cold and my sinuses are not my friends.





Lemon & Raspberry Yoghurt Cake
(adapted from The Smitten Kitchen)

1 1/2 cups + 1 tablespoon plain flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt (such as Onken Natural)
1 cup plus 1 tablespoon caster sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup raspberries
1/3 cup freshly squeezed lemon juice

  1. Preheat the oven to 180°C. Grease and flour a loaf tin. Line the bottom with a rectangle of greaseproof paper.
  2. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. 
  3. Carefully mix the raspberries with the remaining tablespoon of flour, and fold them very gently into the batter (making sure not to burst any if  you can help it). Pour the batter into the prepared pan and bake for about 50 minutes, or until a cocktail stick placed in the center of the loaf comes out clean.
  4. Meanwhile, cook the lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  5. When the cake is done, allow it to cool in the pan for 10 minutes before turning it out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). 
Enjoy!