Description
A delightful Raspberry Lemon Yogurt Breakfast Cake that combines the tanginess of raspberries and lemon with the creaminess of Greek yogurt, perfect for a morning treat.
Ingredients
Scale
- 1 cup raspberries
- 1 lemon (zest & juice)
- 3/4 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the Greek yogurt, sugar, vegetable oil, eggs, lemon juice, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For an extra burst of flavor, sprinkle a little sugar on top before baking to create a sweet, crunchy crust!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg