Lemon and Raspberry Yogurt Loaf Cake
- Yield: 8 to 10 servings
- 2cups all-purpose flour
- 2teaspoons baking powder
- 1pinch fine sea salt
- 1 1/3cups superfine sugar
- 2tablespoons ground almonds
- 1/2cup softened salted butter
- Zest of 2 unwaxed lemons
- 1/2cup Greek yogurt
- 2large eggs, beaten
- 1 2/3 cups fresh raspberries (or 1 cup frozen raspberries, defrosted on paper towels)
- 3tablespoons demerara sugar
- 1 1 x 2 lb. loaf pan
- Preheat the oven to 400°F and line your pan with nonstick parchment paper.
- Sift the flour, baking powder, and salt into a large mixing bowl. Add the superfine sugar, ground almonds, and butter and rub in with your fingertips until the mixture resembles breadcrumbs.
- Add the lemon zest, pour in the yogurt and beaten eggs, and stir gently to combine.
- Finally, fold in the raspberries very gently so as not to bruise them.
- Spoon the mixture into the prepared pan, level the surface, and sprinkle the demerara sugar evenly over the top.
- Bake for 45 minutes—1 hour or until the cake is well-risen and golden brown, and a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and set aside to cool in the pan for 15 minutes. Remove from the pan, peel off the parchment paper and place the cake on a wire rack to cool fully.
Best eaten fresh, but will keep in an airtight container for up to 5 days.
Recipe reprinted with permission from Fermented © 2015 by Charlotte Pike, Kyle Books.