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Baking recipe · from the recipe book

Lemon Yogurt Raspberry-Filled Snack Cake

A tender, tangy lemon yogurt crumb hides a jammy raspberry layer under a crisp, toasty sliced-almond top.

Lemon Yogurt Raspberry-Filled Snack Cake

Ingredients

  • 2 cups250 gRaspberries
  • 1 cup200 gGranulated sugardivided
  • 1 tbsp10 gCornstarch
  • 2 tbsp30 gLemon juicedivided
  • 2 cups260 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ½ cup113 gUnsalted buttermelted and slightly cooled, plus a little for the pan
  • 2 large100 gEggsat room temperature
  • 8½ oz240 gPlain Greek yogurt, nonfatat room temperature
  • 1½ tbsp8 gLemon zest
  • 1¼ tsp5 gVanilla extract
  • ¼ cup whole40 gAlmondsthinly sliced

Steps

  1. Make the filling first: in a small saucepan, stir the raspberries, one-fifth of the sugar, the cornstarch and one-third of the lemon juice. Cook over medium heat, stirring and lightly mashing, until bubbling and thick, about 5 minutes. Spread on a plate and cool for 15 minutes.
  2. While the filling cools, preheat the oven to 350°F (175°C). Grease a 9x13-inch pan with a little of the melted butter and line the bottom with parchment.
  3. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  4. In a large bowl, rub the lemon zest into the remaining four-fifths of the sugar until fragrant. Whisk in the remaining melted butter, then the eggs one at a time, then the Greek yogurt, the remaining two-thirds of the lemon juice and the vanilla until smooth.
  5. Fold the flour mixture into the yogurt mixture just until no dry streaks remain; the batter will be thick.
  6. Spread half of the batter in the pan. Dollop the cooled raspberry filling over it and spread gently, leaving a small border. Drop the remaining half of the batter over the top in spoonfuls and ease it together with an offset spatula.
  7. Scatter the almonds over the top.
  8. Bake 32 to 38 minutes, until golden and a toothpick inserted in the cake part comes out clean.
  9. Cool in the pan on a rack for at least 1 hour so the filling sets, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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