This Lemon Raisin Greek Yogurt Cake is a delightful and moist treat that combines the tangy flavor of Greek yogurt with the zesty brightness of lemon zest and the sweetness of raisins. It’s a perfect dessert for any occasion, easy to make, and sure to impress your family and friends. The cake is light, fluffy, and has a perfect balance of flavors that will leave everyone asking for seconds.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients (makes 8 servings)
- 3 eggs
- 90 grams sugar (approximately 7 tablespoons)
- 120 grams Greek yogurt (approximately 1/2 cup)
- 70 milliliters milk (approximately 1/4 cup)
- 80 milliliters vegetable oil (approximately 1/3 cup)
- Zest of 1 lemon
- 3 tablespoons raisins
- 270 grams flour (approximately 2 1/4 cups)
- 10 grams baking powder (approximately 2 teaspoons)
- Pinch of salt
Directions
- Whisking the Eggs:
- Soak the raisins in hot water for about 10 minutes to plump them up.
- In a large mixing bowl, crack open the eggs, add a pinch of salt, and 70 grams of sugar. Whisk until the mixture becomes smooth and slightly frothy.
- Adding the Goodness:
- Pour in the Greek yogurt and vegetable oil into the egg mixture. Stir until well combined.
- Add the zest of one lemon for an extra burst of flavor and mix thoroughly.
- Crafting the Dough:
- Sift the flour and baking powder together into the egg mixture. Fold gently until you achieve a thick, smooth batter.
- Drain the soaked raisins and fold them into the batter, ensuring they are evenly distributed.
- Baking the Cake:
- Prepping the Pan:
- Grease a baking dish with butter or line it with parchment paper to prevent sticking.
- Pour and Spread:
- Pour the cake batter into the prepared pan, spreading it evenly with a spatula.
- Sprinkle and Bake:
- Sprinkle some sugar on top for a crispy crust.
- Preheat your oven to 180°C (350°F) and bake the cake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepping the Pan:
Serving Suggestions
- Dust with powdered sugar for a simple, elegant finish.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of tea or coffee for a delightful afternoon treat.
- Garnish with fresh berries for added color and flavor.
Cooking Tips
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and yogurt, are at room temperature for a smoother batter and better rise.
- Don’t Overmix: When folding in the flour, mix just until combined to avoid a dense cake.
- Use Fresh Lemon Zest: Freshly grated lemon zest provides the best flavor. Avoid the white pith, as it can be bitter.
- Check Doneness: Ovens vary, so start checking your cake at the 35-minute mark by inserting a toothpick into the center.
Nutritional Benefits
- High in Protein: Greek yogurt and eggs provide a good source of protein, contributing to muscle repair and growth.
- Rich in Vitamin C: The lemon zest offers a boost of vitamin C, essential for a healthy immune system.
- Good Source of Fiber: Raisins add natural sweetness and fiber, aiding in digestion.
- Lower in Fat: Using Greek yogurt reduces the need for excessive butter or oil, making this cake a lighter option.
Dietary Information
- Vegetarian: This recipe is suitable for a vegetarian diet.
- Nut-Free: The cake is free from nuts, making it suitable for those with nut allergies.
- Low in Saturated Fat: With vegetable oil and Greek yogurt, this cake is lower in unhealthy fats compared to traditional recipes.
Nutritional Facts (per serving)
- Calories: 250
- Protein: 6g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 1g
- Sodium: 150mg
Storage
- Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days.
- Freeze: The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
- Reheat: To enjoy the cake warm, reheat slices in the microwave for about 15-20 seconds.
Why You’ll Love This Recipe
- Simple Ingredients: Made with common pantry items, this cake is easy to whip up any time.
- Moist and Flavorful: The Greek yogurt keeps the cake moist while the lemon zest and raisins add layers of flavor.
- Versatile: Perfect for breakfast, dessert, or a snack, this cake fits any occasion.
- Crowd-Pleaser: With its light and fluffy texture, this cake is sure to be a hit with everyone.
Conclusion
This Lemon Raisin Greek Yogurt Cake is a versatile, flavorful, and easy-to-make dessert that will quickly become a favorite in your household. Whether you’re serving it at a family gathering or enjoying a slice with your morning coffee, the combination of tangy lemon, sweet raisins, and moist cake will have you coming back for more. Try it today, and experience the perfect balance of sweetness and zest in every bite!
Frequently Asked Questions
- Can I substitute Greek yogurt with regular yogurt? Yes, you can use regular yogurt, but Greek yogurt adds a richer texture due to its thickness.
- What can I use instead of raisins? Dried cranberries, chopped dates, or currants make great alternatives.
- Can I use whole wheat flour instead of all-purpose flour? Yes, but the texture will be denser. Consider using half whole wheat and half all-purpose flour.
- How can I make this cake gluten-free? Substitute the all-purpose flour with a gluten-free flour blend.
- Can I add nuts to this recipe? Yes, chopped walnuts or almonds would add a nice crunch to the cake.
- What if I don’t have lemon zest? You can use orange zest or a teaspoon of lemon extract as a substitute.
- How do I prevent raisins from sinking to the bottom? Toss the raisins in a little flour before folding them into the batter to help them stay evenly distributed.
- Can I make this cake without eggs? Substitute each egg with a flaxseed or chia seed “egg” (1 tablespoon of ground flax/chia mixed with 3 tablespoons of water).
- How do I know when the cake is done? Insert a toothpick into the center; if it comes out clean, the cake is ready.
- Can I make this cake dairy-free? Substitute Greek yogurt with a dairy-free yogurt and use a plant-based milk.