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Yogurt Cake with Raspberry Swirl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 49 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Yogurt Cake with Raspberry Swirl is a moist, flavorful loaf cake featuring a fresh raspberry puree swirled throughout and finished with a creamy Greek yogurt glaze. Perfect for a delightful dessert or afternoon treat.

Ingredients

Units Scale

Raspberry Swirl

  • 3/4 cup fresh raspberries
  • 1 tablespoon fresh lemon juice

Cake Batter

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened at room temp
  • 1 1/4 cup granulated sugar
  • 3 large eggs, room temp
  • 1 tablespoon pure vanilla extract
  • 1 cup plain Greek yogurt (full fat)

Yogurt Glaze

  • 1/4 cup Greek Yogurt (full fat)
  • 1 3/4 cups powdered sugar

Instructions

  1. Gather Ingredients: Begin by gathering and prepping all of your yogurt cake ingredients according to the ingredient list to have ready and organized for use.
  2. Prepare Raspberry Puree: To prepare the raspberry swirl, add the raspberries and the lemon juice to the bowl of a food processor, and processor until they become a puree. Strain the puree through a fine mesh strainer, pushing with the back of a spoon, and discard seeds, then set the puree aside for a moment.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350°, and line a 8 1/2 by 4 1/2 inch loaf pan (or 9 by 5 inch pan) with parchment paper for easy removal, and lightly mist with cooking spray.
  4. Mix Dry Ingredients: Prepare the dry ingredients by whisking together the flour, baking powder and salt, and set aside.
  5. Cream Butter: To prepare the cake batter, add the room temp butter to the bowl of a standing mixer fitted with a paddle attachment, and mix on medium-high for about 1 to 2 minutes until fluffy.
  6. Add Sugar and Eggs: Add the sugar to the butter, and continue to mix for about 2 to 3 more minutes, until light and fluffy. Then, add in the eggs, one at a time, allowing each to fully incorporate before adding the next. Add in the vanilla extract and mix.
  7. Add Dry Ingredients and Yogurt: Reduce the speed of the mixer to low, and begin adding 1/3 of the dry ingredients into the batter. Once incorporated, add in half of the yogurt, and allow that to incorporate. Next, add in another 1/3 of the dry ingredients, then the remainder of the yogurt, finishing with the rest of the dry ingredients. Mix only until incorporated, taking care not to over mix.
  8. Layer Batter and Raspberry Puree: Spoon 1/3 of the cake batter into the bottom of your prepared loaf pan, and smooth it slightly. Then, drizzle in about 1/3 of the raspberry puree over top, keeping a bit of a border around the edges, and swirl it into the batter using a skewer or small butter knife/off-set spatula. Repeat with another 1/3 of the batter, smooth it slightly, then the raspberry puree, and swirl. Finish with the remaining batter and raspberry puree on top, and swirl.
  9. Bake Cake: Tap the loaf pan on the countertop gently, to smooth the batter, and place into the oven to bake for about 1 hour 5 minutes to 1 hour 15 minutes (loosely covering with foil for the last 30 minutes of baking to prevent too much browning), or until a skewer/toothpick inserted into the center comes out clean.
  10. Cool Cake in Pan: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully lift out to cool on a wire rack.
  11. Prepare Glaze Ingredients: While the yogurt cake cools, gather and prep your yogurt glaze ingredients according to the ingredient list above to have ready and organized for use.
  12. Make Yogurt Glaze: To prepare the glaze, whisk the ingredients together until completely blended, and use immediately, or, cover with plastic wrap.
  13. Glaze and Set: Once the cake is cooled completely, top with the yogurt glaze and allow that to set up for about 20 to 30 minutes before slicing and serving.

Notes

  • Loosely cover the cake with foil for the last 30 minutes of baking to prevent too much browning.
  • Use parchment paper and cooking spray for easy removal from the loaf pan.
  • Allow the yogurt glaze to set for 20 to 30 minutes before slicing.

Find it online: https://yumrecipesfood.com/yogurt-cake-with-raspberry-swirl-recipe/