Valentine’s Day is right around the corner and while we have tackled many aspects of the day both sweet and savory… we need to talk about this Lemon Raspberry Yogurt Cake with Lemon Drizzle which should be breakfast, brunch, lunch, dinner, a snack or dessert. THE POSSIBILITIES ARE ENDLESS
I’ve been making loaves of cakes / quick breads like it’s my job since Poppy was born. Mostly because, yes it actually is my job to make all sorts of delicious recipes, but also because it’s quick and easy and they store great in the fridge so I can grab a slice when time is tight but I need something to eat! Also my parents were here for 2 weeks and we know the Dalkins have a sweet tooth!
Enter: this Lemon Raspberry Yogurt Cake with Lemon Drizzle. I subbed the fat in the recipe for Stonyfield Whole Milk Vanilla Yogurt which makes everything way more delicious! And yes, before anyone asks, you could totally use the Stonyfield Greek Yogurt instead. It’s gonna be delish either way.
A few things to keep in mind when it comes to yogurt substitutions – it’s a 1:1 substitution which makes all our lives infinitely easier:
- Butter: 1 cup of butter to 1 cup of Stonyfield Greek Yogurt
- Sour Cream: 1 cup of sour cream to 1 cup of Stonyfield Greek Yogurt
- Oil: 1 cup of oil to 1 cup of any Stonyfield Yogurt
- Heavy Cream: 1 cup of heavy cream to 1 cup of any Stonyfield Yogurt
- Mayo: 1 cup of mayo to 1 cup of Stonyfield Greek Yogurt
Let’s discuss this Lemon Raspberry Yogurt Cake with Lemon Drizzle quickly!! It’s perfection. The cake has plenty of lemon in it, paired with the yogurt so it’s got a bit of zip and it’s perfectly moist. Plus it gets doused with this incredible lemon syrup which adds an extra layer of flavor. And FINALLY it has a lemon glaze. Like talk about flavor – it’s happening on all the levels here.
And speaking of flavor, I’m THRILLED to be teaming up with Stonyfield this year to bring you all sorts of delicious recipes over the next 12 months.
If you’re ever at a loss for what to do with a container of yogurt… I’m about to rock your world. Stonyfield is amazing for many reasons which I’ll share with you over the course of the year.
One: their co-founder Gary is ah-mazing. We spent a weekend in Napa together with a few other food influencers a few years ago learning all about the brand and I’ve never met someone who is so committed to the mission of getting as many things to be organic as possible and sustainable / organic farming. Side note; if you haven’t watched Kiss the Ground on Netflix, you should! It’ll open your eyes to the sustainable farming world and how important it is!!
Two: it’s just the best. We’re talking incredible flavors, low sugar, high protein, and easily incorporated into so many recipes. Trust me – you’re gonna want a container of the Stonyfield Whole Milk Vanilla Yogurt for this Loaf Cake. Make it this week / weekend and report back! It’s gonna be your new fav breakfast / brunch or snack!
Lemon Raspberry Yogurt Cake with Lemon Drizzle
For the Loaf Cake
- 1 cup Stonyfield Whole Milk Greek or traditional Vanilla Yogurt
- 1 cup white sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups all purpose flour plus 1 teaspoon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 heaping cup fresh raspberries
For the Syrup
- 3 tablespoons lemon juice
- 3 tablespoons white sugar
For the Glaze
- 1/2 cup powdered sugar
- 3 teaspoons fresh lemon juice
- Preheat oven to 350 degrees with the rack set in the center. Spray a 9×5-inch loaf pan with nonstick cooking spray and line with parchment, leaving a two inch over hang on both sides. Spray parchment.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil until smooth. Sift in 1 ½ cups of flour, baking powder and salt, then whisk to combine. In a small bowl toss raspberries with remaining 1 teaspoon of flour until coated, then fold into batter, being sure not to overmix and smash the raspberries. Transfer batter to prepared loaf pan and bake until a toothpick inserted into the center of the cake comes out clean, and the loaf is a deep golden brown, 55-60 minutes. If edges begin to brown too much, cover pan with foil
- Remove from oven and allow to cool in the pan on a cooling rack for 5 minutes
- To make the syrup, in a small saucepan over medium heat, simmer the lemon juice and granulated sugar until syrupy, about 2 minutes. Using a long wooden skewer, pierce the sides and bottom of the warm cake at least 1 inch all over. Brush the cake generously with the syrup.
- To make the glaze, in a small bowl, stir together the powdered sugar and lemon juice until smooth. When the cake is completely cool, turn it right side up and drizzle the glaze over the top.
** This post is brought to you by Stonyfield. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from the Queen… Ina!!