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K's yogurt cake with raspberries

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Ingredients for 1 servings:

  • 3 eggs
  • 250 g sugar
  • 125 g butter, melted
  • 250 g natural yogurt
  • 1 pack lemon peel, grated
  • 1 tsp baking powder
  • 300 g flour
  • 200 g raspberries

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Beat eggs and sugar until fluffy. Stir in butter, lemon zest, and yogurt. Combine flour and baking powder, sift them on top, and stir in. Fold in raspberries. Pour into a cake tin and bake at 200°C for 30-50 minutes. Tip: You can use other red fruits like currants instead of raspberries. If you like, you can cover the cooled cake with chocolate glaze.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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