This week's new recipe is a delicious lemon raspberry cake with zesty cream cheese frosting. A family favourite!
It strikes a perfect balance between sweet and tangy flavours, while the crumb boasts a wonderfully moist texture, thanks to the addition of olive oil and yoghurt.
I've topped the cake with a decadent cream cheese frosting that tastes divine. However, the cake stands on its own as a delicious treat, perfect for pairing with a cup of tea or served alongside fresh cream.
It also comes together effortlessly in just one bowl, making it a super convenient option for any occasion.
I hope you love this one! Let me know if you have any questions and make sure to tag me if you make it @gatherandfeast
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Ingredients
30 minutes preparation time + 60 minutes cooking time 
12-16 Cake
- 250ml (1 cup) extra virgin olive oil
- 285g (1 1/4 cups) raw castor sugar or castor sugar
- 1 tablespoon vanilla paste or extract
- Zest of 2 lemons
- 3 eggs
- 250g (2 cups) plain/all-purpose flour
- 60g (1/2 cup) almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon bi-carb soda
- 1/2 teaspoon sea salt
- 250g (1 cup) thick natural unsweetened Greek yoghurt
- Juice of 2 lemons (about 1/2 cup juice)
- 125g fresh raspberries
Zesty Cream Cheese Frosting
- 500g cream cheese, room temperature
- 90g (2/3 cup) icing sugar
- 1 tablespoon vanilla bean paste
- 1 tablespoon freshly squeezed lemon juice
- Zest of 1 lemon (or 2 for extra ‘zestiness’)
To Assemble
- 125g fresh raspberries or blackberries to decorate (optional)
Method
Cake
- Preheat your oven to 180°C/350°F. Grease and line a 23cm/9-inch round cake tin.
- In a large mixing bowl, whisk together the olive oil, sugar, lemon zest, and vanilla until well combined.
- Add the eggs and whisk until combined and smooth.
- Fold in the flour, almond meal, baking powder, bi-carb soda, and sea salt until just combined.
- Gently stir through the yoghurt and lemon juice until smooth.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 60 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven and allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Zesty Cream Cheese Frosting
- In a mixing bowl, beat the cream cheese until smooth.
- Add the vanilla bean paste and lemon juice, and continue to beat until well incorporated.
- Add the icing sugar and lemon zest, beating until the frosting is smooth and creamy.
- Set aside until ready to use.
To Assemble
- Once the cake has cooled completely, place it onto a serving plate.
- Top with the frosting and smooth it out with the back of a spoon.
- Top the cake with fresh raspberries. Serve and enjoy!
NOTES
- Ensure the eggs are at room temperature before adding them to the batter. This helps with achieving a smoother texture in the cake.
- For the freshest flavour, use freshly squeezed lemon juice rather than bottled juice. It provides a brighter, more vibrant taste to the cake and frosting.
- When folding in the dry ingredients and yoghurt, use a gentle, folding motion to avoid overmixing, which can lead to a dense cake.
- For best results, refrigerate the assembled cake for at least an hour before serving to allow the frosting to set.
Free Resources
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