Yogurt Cake with Raspberries

“This book is perfect for you. The subtitle is A Love Story with recipes,” my friend said to me the other day. I’ve been reading Elizabeth Bard‘s Lunch in Paris and it is such a great summer read. The memoir tells the story of a young American who leaves to go to Paris to live with her boyfriend (who later becomes her husband) meanwhile exploring the food of the City of Lights. The recipes are really simple but so delicious sounding. Only a quarter way through the book, I made this yogurt cake. It is absolutely amazing. Really moist, light and fluffy. Perfect for breakfast or any other time of the day. I went ahead and made my own addition to Bard’s recipe by making a sour cream topping. Before you get grossed out, try it. My mum always used sour cream for toppings on cakes. The sauce does not turn out too sweet (and therefore does not overwhelm the flavor of the cake and fruit) and is perfect consistency for a cake like this one.

Ingredients: 1 cup plain yogurt (whole milk), 1 cup sugar, large pinch of sea salt, 1 teaspoon vanilla extract, 1/3 cup vegetable oil, 2 large eggs, 1 2/3 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, zest of 1 lemon, one 16-ounce can apricots (I used 1 1/2 cups of fresh raspberries)

For the sour-cream topping: 1 cup sour cream, 1 tablespoon sugar, juice from 1 lemon, few drops of vanilla extract, 1/2 cup fresh raspberries

Begin by preheating the oven to 350. Oil or butter a round cake pan (Bard advices to use a parchment paper but I found that I did not need one). In a bowl, combine yogurt, sugar, salt and vanilla

Whisk together until smooth. Add oil slowly and whisk to combine. Add the eggs one by one whisking between each addition.

In a separate bowl combine the flour, baking powder and baking soda

Combine with yogurt mixture

Stir in the lemon zest

Transfer batter to the cake pan and top with fruit of your choice

Bake on the center rack for 45 minutes until slightly golden brown and slightly risen. Allow the cake to cool.

For the topping combine sour cream, sugar, lemon juice, vanilla extract and raspberries in a blender. Pulse until smooth.



Filed under Dessert

2 responses to “Yogurt Cake with Raspberries

  1. laurlandry

    I want to read that book AND eat this cake. I’m going to tell my sister about it!


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