1. Introduction
As the frost thaws and the first sprigs of green emerge, our culinary cravings undergo a dramatic shift. Gone are the heavy, spice-laden puddings of winter, replaced by a yearning for something light, bright, and vibrant. However, the arrival of spring also signals a surge in activity—from garden prep to spring cleaning—leaving many of us with little time for elaborate kitchen projects.
Enter the One-Bowl Lemon Raspberry Traybake. This recipe is a modern evolution of the classic “Yogurt Cake,” a French household staple known for its simplicity and reliable crumb. By streamlining the process into a single bowl, we honor the tradition of home baking while respecting the modern schedule. The star of this dish is the contrast between the zesty lemon-infused batter and the jammy, tart pockets created by fresh spring raspberries. It is a dish that signifies the brightness of the new season, requiring minimal effort but delivering a “homemade with love” impact.
2. Recipe Overview
- Cuisine Type: Modern European / American
- Difficulty Level: Beginner
- Total Preparation and Cooking Time: 55 minutes (Prep: 15 mins | Bake: 40 mins)
- Dietary Classifications: Vegetarian. Can be easily adapted to be Gluten-Free with a 1:1 baking flour blend.
3. Equipment and Tools
- Mixing Bowl: One large (approx. 4-quart) bowl, ideally glass or stainless steel.
- Baking Pan: 9×13 inch (23×33 cm) rectangular tray or a deep loaf tin.
- Whisk & Silicone Spatula: For smooth integration and thorough bowl scraping.
- Microplane/Zester: For capturing fine citrus zest without the bitter pith.
- Parchment Paper: To line the pan for stress-free removal.
- Kitchen Scale/Measuring Cups: For precise volume and weight measurements.
4. Serving Suggestions
- Plating: Cut into squares or thick slices and serve on a marble board or pastel-colored plates to highlight the spring theme.
- Garnish: Sift a light layer of powdered sugar over the top and add a sprig of fresh mint.
- Sides: Serve with a dollop of honey-sweetened Greek yogurt or a scoop of vanilla bean gelato.
- Beverage Pairings: Complements an iced hibiscus tea or a glass of chilled Sauvignon Blanc.
5. Nutritional Information (Per Serving)
- Calories: 225 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 11g
- Dietary Information: Contains dairy, eggs, and gluten (unless substituted).
- Health Benefits: Raspberries provide dietary fiber and essential antioxidants, while fresh lemon juice offers a modest boost of Vitamin C.
6. Storage and Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigeration: Keeps for up to 6 days in the fridge; however, this may firm up the butter content.
- Freezing: Wrap individual slices in parchment and foil. Freezes beautifully for up to 1 month.
- Reheating: To enjoy warm, microwave a slice for 15 seconds or place in a 150°C oven for 5 minutes.
7. Expert Tips and Variations
- The Zest Secret: Rub the lemon zest into the sugar with your fingers before adding other ingredients to release the aromatic oils.
- Berry Stability: Toss raspberries in a teaspoon of flour before folding them in to prevent them from sinking to the bottom.
- Blueberry Variation: Swap raspberries for blueberries and add 1/4 tsp of almond extract.
- Glaze it Up: For a more decadent finish, mix powdered sugar with lemon juice to create a thin, zesty drizzle.
8. Ingredients Section
| Ingredient | Metric | Imperial | Note |
| All-Purpose Flour | 250g | 2 Cups | Sifted |
| Granulated Sugar | 200g | 1 Cup | – |
| Greek Yogurt | 240g | 1 Cup | Full-fat for moisture |
| Melted Butter | 115g | 1/2 Cup | Unsalted |
| Large Eggs | 3 pcs | 3 pcs | Room temperature |
| Fresh Raspberries | 150g | 1 Cup | Fresh or frozen |
| Lemon Zest/Juice | 1 pc | 1 pc | Large lemon |
| Baking Powder | 10g | 2 tsp | – |
| Vanilla Extract | 5ml | 1 tsp | Pure extract |
9. Step-by-Step Instructions
- Prep: Preheat your oven to 175°C (350°F). Grease and line your baking pan with parchment paper.
- Aromatics: In the large bowl, combine sugar and lemon zest. Rub together until the sugar is fragrant.
- Wet Mix: Add the yogurt, eggs, melted butter, lemon juice, and vanilla. Whisk until the mixture is pale and smooth.
- Dry Mix: Add the flour and baking powder directly into the bowl.
- Integration: Use the spatula to fold the dry ingredients into the wet until just combined—avoid over-mixing to keep the cake light.
- Fruit: Gently fold in 3/4 of the raspberries.
- Transfer: Pour the batter into the prepared pan. Top with the remaining berries.
- Bake: Bake for 35–45 minutes.
- Visual Cue: The edges should be pulling away from the pan and the top should be golden.
- Cool: Allow the cake to cool in the pan for 15 minutes before lifting it out.
10. Frequently Asked Questions (FAQ)
- Can I use frozen berries? Yes, just add them directly from the freezer to prevent excessive bleeding.
- Why is my cake dense? This usually happens if the batter is over-mixed once the flour is added.
- Can I use oil instead of butter? Yes, vegetable or coconut oil will work and results in an even moister crumb.
- How do I know it’s done? A wooden skewer inserted into the center should come out clean or with just a few moist crumbs.
- Can I double the recipe? Yes, but ensure you use two separate pans rather than one very deep one to ensure even baking.
