This Lemon Raisin Cake is a delightful fusion of tangy lemon and sweet raisins, offering a perfect balance of flavors that tantalize your taste buds. The addition of yogurt makes the cake exceptionally moist, while the sunflower oil ensures a light and fluffy texture. Every bite of this cake is like a burst of sunshine, making it an ideal treat for both special occasions and everyday indulgences.
Inspired by the rustic charm of Italian countryside baking, this cake brings simplicity and flavor to the forefront. The grated lemon zest adds a bright, aromatic note that complements the juicy raisins wonderfully. Whether you’re a seasoned baker or a newcomer to the kitchen, this recipe is designed to be straightforward and satisfying, ensuring success in every slice.
Full Recipe:
Ingredients:
- 3 eggs
- 70 g sugar (2.8 tbsp) + 1 tbsp. for topping
- 120 grams of yogurt (6 tablespoons)
- 70 ml milk (4.6 tablespoons)
- 80 ml sunflower oil (4.4 tablespoons)
- Grated zest of 1 lemon
- 3 tbsp raisins
- 270 grams of flour (9 tablespoons with a slide)
- 10 g baking powder (2 tsp)
Directions:
- Preheat your oven to 180°C (360°F). Grease a 24 cm (9-inch) baking dish.
- In a large bowl, whisk together the eggs and 70 g of sugar until light and fluffy.
- Add the yogurt, milk, sunflower oil, and grated lemon zest. Mix well.
- Stir in the raisins.
- In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish. Sprinkle the top with 1 tbsp of sugar.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the dish before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: 310 kcal | Servings: 8 servings
