A Burst of Sunshine: My Go-To Raspberry Yogurt Cake with Cream Cheese Frosting

There are some recipes that just feel like a warm hug on a plate, and this Raspberry Yogurt Cake is undoubtedly one of them for me. I remember the first time I stumbled upon a variation of this cake. It was during a phase where I was trying to balance my love for baking with a desire for slightly lighter options. Flipping through a well-worn magazine, a picture of a beautifully moist cake studded with vibrant raspberries caught my eye. The promise of yogurt adding a subtle tang and keeping things tender felt like a revelation. That day, a new favorite was born, and it’s been a staple in my kitchen ever since, a delightful reminder that indulgence and a touch of smart ingredient swapping can go hand-in-hand.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 30 minutes
• Servings: 10-12
• Yield: 1 loaf cake
• Dietary Type: Can be adapted (original uses dairy)

Ingredients

This recipe embraces simplicity, highlighting the natural sweetness of raspberries and the delightful richness of a creamy frosting.

• For the Cake:

  • 1/2 cup butter (or a healthy dairy spread like I Can’t Believe It’s Not Butter or Flora)
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs
  • 1 1/4 cups wholemeal self-rising flour
  • 1/2 cup low-fat plain yogurt (this can be substituted with any berry-flavored yogurt for an extra layer of fruitiness)
  • 100g frozen raspberries (or 100g fresh raspberries)

• For the Cream Cheese Frosting:

  • 80g light cream cheese, softened
  • 1/3 cup icing sugar (powdered sugar)
  • 1 teaspoon lemon juice (freshly squeezed or store-bought)

Equipment Needed

To bring this delightful cake to life, you’ll need a few essential kitchen tools:

• A non-stick loaf pan (approximately 9×5 inches or similar)
• Baking paper (parchment paper)
• A mixing bowl
• An electric mixer (handheld or stand mixer) or a sturdy whisk
• A spatula
• A wire rack for cooling

Instructions

Creating this Raspberry Yogurt Cake is a straightforward process that yields wonderfully moist and flavorful results. Follow these steps carefully for baking perfection.

1. Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). While the oven heats, grease your non-stick loaf pan. You can use cooking spray, a light brush of oil, or a bit more of your chosen butter/dairy spread.
2. Next, line the base AND sides of the loaf pan with baking paper. It’s crucial to leave extra paper hanging over the edges. This overhang will act as handles, making it incredibly easy to lift the cake out of the pan once it’s fully baked, preventing any sticking or breakage.
3. In your mixing bowl, beat together the butter (or dairy spread) and the brown sugar until the mixture is light and fluffy. This aeration is key to a tender cake crumb.
4. Add the eggs, one at a time, beating until each is thoroughly combined with the butter and sugar mixture. Ensure you scrape down the sides of the bowl as needed.
5. Now, gently stir in the wholemeal self-rising flour, the low-fat plain yogurt, and the raspberries. Be careful not to overmix at this stage; you want to incorporate the ingredients just until they are combined. If using frozen raspberries, you can add them directly, being mindful that they might release more moisture.
6. Pour the cake batter into the prepared loaf pan, spreading it evenly.
7. Bake uncovered for approximately 1 hour. Keep an eye on the cake; it might need an additional 5 to 10 minutes, depending on your oven. The cake is done when a skewer or toothpick inserted into the center comes out clean.
8. Once baked, carefully remove the loaf pan from the oven and place it on a wire rack. Allow the cake to cool in the pan for about 10-15 minutes before gently lifting it out using the overhanging baking paper. Place the cake directly onto the wire rack to cool completely.
9. While the cake is cooling, prepare the frosting. In a separate small bowl, whisk together the softened light cream cheese, icing sugar, and lemon juice until the mixture is smooth and creamy.
10. Once the cake is entirely cool, spread the cream cheese frosting evenly over the top.

Expert Tips & Tricks

• Room Temperature Ingredients: For the creamiest frosting and best incorporation of ingredients in the cake, ensure your eggs, yogurt, butter/spread, and cream cheese are all at room temperature. This makes a noticeable difference in texture.
• Gentle Folding: When adding the flour and raspberries, use a gentle folding motion with your spatula. Overmixing can develop the gluten in the flour too much, leading to a tougher cake.
• Raspberry Prep: If you’re using fresh raspberries, you can lightly dust them with a tablespoon of the wholemeal self-rising flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake. For frozen raspberries, avoid thawing them completely before adding them to the batter; this helps manage the moisture release.
• Oven Calibration: Ovens can vary significantly. It’s always a good idea to know your oven’s quirks. If you find your cakes tend to brown too quickly on top, you can loosely tent the cake with aluminum foil during the last 20-30 minutes of baking.
• Frosting Consistency: If your cream cheese frosting seems too thick, you can add a tiny splash more lemon juice or a teaspoon of milk to thin it out. If it’s too thin, add a little more icing sugar, a tablespoon at a time, until you reach your desired consistency.

Serving & Storage Suggestions

This Raspberry Yogurt Cake is a versatile treat that can be enjoyed at various times of the day. It’s perfect for a delightful afternoon tea, a light dessert after a meal, or even as a special breakfast.

• Serving: Serve slices of the cake at room temperature, allowing the flavors to fully develop. The vibrant pink of the raspberries peeking through the golden crumb, topped with the swirls of creamy frosting, makes for a beautiful presentation. It pairs wonderfully with a cup of black tea, a light coffee, or even a glass of chilled sparkling wine for a more festive touch.
• Storage: Store any leftover cake in an airtight container.
  • At room temperature, it will keep well for up to 2-3 days, provided it’s not too warm a climate.
  • In the refrigerator, it can be stored for up to 5 days. The frosting might firm up slightly in the fridge; allow the cake to sit at room temperature for about 20-30 minutes before serving to soften the frosting.
  • For longer storage, you can freeze portions of the cake (without frosting is best for freezing) tightly wrapped in plastic wrap and then in a freezer-safe bag for up to 2-3 months. Thaw overnight in the refrigerator.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of this Raspberry Yogurt Cake. Please note that these values can vary based on the specific brands of ingredients used, especially the dairy spread and yogurt.

Nutrient	Amount per Serving (approx. 1/12th of cake)	% Daily Value
Calories	217.6 kcal	11%
Total Fat	12.2 g	16%
Saturated Fat	7.4 g	37%
Cholesterol	73.3 mg	24%
Sodium	125 mg	5%
Total Carbohydrate	25.4 g	9%
Dietary Fiber	0.4 g	1%
Sugars	24.4 g	27%
Protein	2.8 g	6%

Note: The % Daily Value is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

This recipe is wonderfully adaptable, allowing you to tailor it to your preferences or dietary needs.

• Gluten-Free: To make this cake gluten-free, substitute the wholemeal self-rising flour with a good quality gluten-free self-rising flour blend. Ensure your blend contains xanthan gum, or add it as per the flour blend’s instructions.
• Dairy-Free/Vegan: For a dairy-free version, use a dairy-free baking spread instead of butter. Substitute the low-fat plain yogurt with a dairy-free plain yogurt (coconut or soy-based work well). For the cream cheese frosting, use a dairy-free cream cheese alternative and ensure your icing sugar is vegan.
• Berry Combinations: Feel free to experiment with other berries! A mix of raspberries and blueberries, or even blackberries, would be delicious. Adjust the quantity slightly if using different berries.
• Citrus Zest: For an extra zing, add the zest of half a lemon or orange to the cake batter along with the flour. This enhances the fruity notes.
• Spice it Up: A pinch of cinnamon or nutmeg can add a warm depth to the cake, especially lovely if you’re using mixed berries.

FAQs

Q: Why is my Raspberry Yogurt Cake dry?
A: Dryness can occur from overbaking or using too much flour. Ensure you bake only until a skewer comes out clean and measure your flour accurately by spooning it into the cup and leveling, rather than scooping directly from the bag.

Q: My raspberries sank to the bottom of the cake. How can I prevent this?
A: Gently tossing your raspberries (especially frozen ones) with a tablespoon of the flour before adding them to the batter can help them distribute more evenly and prevent sinking. Also, ensure your batter isn’t too thin.

Q: Can I make this cake in a different pan, like a round cake pan?
A: Yes, you can. Baking times will vary. A 9-inch round cake pan would likely bake faster, around 30-40 minutes, so start checking for doneness earlier.

Q: How can I get a smoother cream cheese frosting?
A: Ensure your cream cheese is truly softened and your icing sugar is sifted. Whisking the cream cheese and sugar together first until smooth, then adding the lemon juice can help achieve a silkier texture.

Q: Is it okay to use fresh raspberries instead of frozen?
A: Absolutely! Fresh raspberries can be used interchangeably. If using fresh, you might want to gently toss them with a little flour as mentioned above to help prevent them from sinking.

Final Thoughts

This Raspberry Yogurt Cake is more than just a recipe; it’s an invitation to a moment of simple, sweet pleasure. Its tender crumb, subtly tart yogurt notes, and the burst of juicy raspberries, all crowned with a luscious cream cheese frosting, create a symphony of flavors and textures. It’s the kind of cake that brings smiles, perfect for sharing with loved ones or savoring with a quiet cup of tea. I encourage you to try it, to experience its delightful simplicity, and perhaps make it your own cherished recipe. Bake it with joy, and don’t hesitate to share your creations and any variations you discover!