Gâteau au yaourt à la framboise (french yogurt cake with raspberries)

4 servings
45 min
30 min
Very Easy


Number of serving: 4
1 cup unbleached granulated sugar

2 tsp lemon zest

1/2 cup plain, fat-free yogurt

1/4 tsp vanilla extract

1/2 cup canola or vegetable oil

1 1/2 cups unbleached all-purpose flour

2 tsp baking powder

pinch salt

1 1/2 cup raspberries

2 lemons, juiced

1/2 cup powdered sugar

non-stick cooking spray


  • Preheat oven to 350 degrees F.
  • Grease and flour and 9x2-inch round cake pan.
  • Blend the sugar, lemon zest, yogurt, eggs, vanilla, and oil together in a medium bowl.
  • Whisk or sift together the flour, baking powder, and salt.
  • Blend the sifted dry ingredients with the wet ingredients until just combined. Alternatively, blend the wet ingredients in a food processor, then add the dry ingredients and pulse.
  • Pour half the batter in the pan, cover with half the raspberries, then repeat with the remaining batter and raspberries.
  • Bake 55-60 minutes, or until the cake is springy when pressed, the sides of the cake have slightly pulled away from the edge of the pan and a cake tester comes out clean. Allow to cool in the pan at least 20 minutes, then flip out so that the top side is showing.
  • Once the cake is cooled, blend the lemon juice with the powdered sugar to make a syrup and pour over the top of the cake. Allow the cake to absorb all the syrup.


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