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Schneller Joghurtkuchen von oben fotografiert in Herzform

Easy Yogurt Cake with Raspberries

Quick and easy yogurt cake with raspberries and "raspberry-sugar" on top! So good, soft and deliciously fruity.
Rezept drucken Pin
Koch- und Backzeit 10 Minuten
Baking time 50 Minuten
Gesamtzeit 1 Stunde
Portionen: 1

Utensilien

  • Bowl
  • Whisk
  • Grater
  • Baking tin 27 cm
  • Blender/Food Processor
  • Sieve

Zutaten
  

For the cake:

  • 150 g yogurt
  • 150 g sugar
  • 4 eggs
  • 120 ml vegetable oil (e.g. sunflower oil)
  • 275 g flour + 1 tbsp for dusting the baking tin
  • 1 tbsp baking powder
  • 1/2 lemon organic, juice and zest
  • 1 handful raspberries
  • 1 tbsp butter for greasing the baking tin

For the raspberry-sugar:

  • 1 handful freeze-dried raspberries
  • 100 g powdered sugar

Zubereitung
 

  • Combine all of the ingredients for the cake except lemon and raspberries in a bowl. Whisk them together. Add juice and zest of 1/2 lemon and the raspberries and carefully fold them into the batter.
  • Preheat the oven to 180 °C. Grease the baking tin with butter and dust it with flour. Pour the batter into it and bake for approx. 45-50 minutes until done.
  • In the meantime, put the freeze-dried raspberries in a blender or food processor with the powdered sugar and blend until you've got a pink "dust". Set aside.
  • Let the cake cool down completely. Decorate with the raspberry sugar and serve!

Tipps

You can keep the raspberry sugar in a glass and decorate all of your favorite desserts and cakes with it. Of course, you can also use just powdered sugar to decorate the cake.