Fresh berry lemon treat (Print Format)
A zesty, juicy cake loaded with raspberries and lemon zest. It's ideal for a sunny brunch, casual breakfast, or with a scoop of ice cream on the side.
# Ingredients:
→ Cake Mix
01 -
1 teaspoon vanilla extract (pure)
02 -
2 large eggs
03 -
1 cup low-fat plain Greek yogurt
04 -
1¼ cups white sugar (granulated)
05 -
½ cup salted butter, melted (4 oz)
06 -
2 teaspoons baking powder
07 -
2 cups baking or all-purpose flour, aerated or sifted
→ Berry Toppings and Flavoring
08 -
2 tablespoons of lemon peel zest (split between steps)
09 -
⅓ of 16 oz frozen or fresh raspberries (to be coated)
10 -
1 tablespoon of flour for coating
→ Extras for Serving
11 -
Fresh fruit to garnish (berries)
12 -
Powdered sugar for sprinkling
13 -
Optional: Ice cream (vanilla)
# Steps:
01 -
Heat your oven to 350°F. If it's got a convection feature, go ahead and turn that on. Cut parchment to fit and pop it into the base of a lined 9x3-inch springform pan. Butter or grease the sides and bottom well.
02 -
Use a medium-sized bowl to whisk the baking powder and flour until it's evenly mixed.
03 -
Grab a larger bowl and add melted butter, white sugar, and both eggs. Take a whisk and beat everything for about 1 to 2 minutes. Stop once it’s light, smooth, and no longer looks grainy.
04 -
Add the low-fat Greek yogurt and vanilla extract to the wet ingredients. Gently whisk until everything blends; don’t overdo it.
05 -
Bit by bit, add the dry mixture to the wet bowl. Go one cup at a time, stirring gently until blended. Don't over-stir—it should just come together.
06 -
Take a third of the raspberries and toss them in the same bowl as the dry mix. Add one tablespoon of flour and make sure they’re lightly coated before moving forward.
07 -
Carefully add the flour-dusted raspberries along with 1 tablespoon of lemon zest into your batter. Mix softly—it's fine if some of the berries squish a little.
08 -
Spread the batter evenly into the springform pan. Scatter the remaining lemon zest across the surface and lay another third of your raspberries on top in an arranged pattern.
09 -
Bake the pan in the oven’s center rack. It should take 45-50 minutes, but check by sliding in a toothpick—it’s ready if it comes out clean. If you're not using convection, leave it in for up to an hour if needed.
10 -
Let the cake sit on a wire rack while still in its pan for about 30 minutes. Then undo the side latch of the springform. Once cool to the touch, you can gently peel and remove the parchment paper.
11 -
Right before enjoying it, dust powdered sugar over the cake. Use the last third of raspberries to decorate. For a little added delight, consider pairing with vanilla ice cream.
# Tips:
01 -
If you’re folding in frozen berries or chilled raspberries, they’re less likely to break. Want them intact? Freeze your fresh berries before adding.
02 -
To avoid packing too much flour, fluff it with a whisk first, then spoon lightly into the measuring cup. Level off with the back of a knife.
03 -
This dessert works well in other pans. Try a 9x13 pan (40 minutes), muffin tins (20-30 minutes) or even a cast-iron skillet for crispy edges.
04 -
Make it gluten-free by switching to a 1-to-1 gluten-free flour like King Arthur or Bob’s Red Mill. You may have to stir in an extra ¼ cup yogurt if it feels dense.