How to make: lemon & lime, raspberry yoghurt cake



French yoghurt cake is a classic for a reason, it is full of tangy flavour & a delightful airy lightness.  As the coming days will be full of chocolate eggs & hot cross buns, this is a cake that is a delicious breath of fresh air in every sense.  I’ve adapted the basic recipe to include the tartness of lemon & lime (both the zest & juice), the  natural sweetness of raspberries & a little almond flour for extra crumb.  This recipe is light on sugar, letting the flavour of good quality fresh yoghurt shine through.  This is the type of cake that can easily be eaten with a good cup of coffee for a slightly decadent Easter breakfast treat or the perfect finish to weekend brunch with friends and family.



    • 240ml full fat natural yoghurt
    • 2 eggs (beaten)
    • 160g soft dark brown sugar
    • 20g golden caster sugar
    • 175ml sunflower oil
    • zest of 1 lemon
    • zest of 1 lime
    • juice of 1/2 lemon
    • juice of 1/2 lime
    • 1 tsp vanilla extract
    • 250g plain flour
    • 128g ground almonds
    • 1tsp bread soda
    • 1tp baking soda
    • 220g raspberries


Preheat your oven to 180°C. Generously butter a 20cm cake tin (with removable base) & line the base.

      1. In a large bowl, using a metal whisk, whisk the yoghurt & sugar together.  Whisk in the vanilla extract, sunflower oil & lemon and lime zest & juice.
      2. Whisk in the beaten eggs until fully combined. (At this stage it will be an unappealing brown colour, but don’t worry.)
      3. Using a spatula, gently fold in the almond flour (about a 3rd at a time).
      4. Sift your flour & baking powder & give a quick stir to mix together.  Gently fold in (about a fifth at a time) until fully combined.
      5. Weigh out 130g of your raspberries & give a quick dusting with flour (so as they won’t sink to the bottom of your cake).  Gently fold in to your cake batter, so as evenly distributed.
      6. Using your spatula, pour the mixture into your cake tin & level off with a palette knife to prevent doming.
      7. Bake for about 40-50 minute until golden on top & a skewer comes out clean.  Leave to cool about 15 minutes before removing the sides of the cake tin.  Leave on a wire rack to cool fully before moving to a serving plate.  Cover with parchment paper & leave to set overnight.


This cake stays very well for up to a week.  Just keep covered with parchment paper or clingfilm.  It continues to deepen with flavour & stays remarkably moist.  Sprinkle your remaining raspberries on top & dust with a little icing sugar for decoration.



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