4.7 from 13 votes
The addition of yogurt makes this berry loaf cake so moist and soft.
Lemon & Berry Yogurt Loaf Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

Loaf cakes are fantastic when you want to concentrate on the flavour.  This one is made with yogurt and flavoured with berries and lemon zest. The yogurt gives the batter an extra creamy smooth feel, whats not to love?

Course: Cake
Cuisine: Cakes & Bakes
Keyword: Cake, yogurt loaf cake
Servings: 12
Calories: 186 kcal
Author: Helen Best-Shaw
  • 200 g self raising flour
  • 125 g golden caster sugar
  • 1 tsp salt
  • 125 g yogurt
  • 60 ml light olive oil
  • 3 eggs
  • 100 g frozen soft fruit
  • 1 lemon - zest
  1. Preheat oven to 180°C/350°F/Gas mark 4. 

  2. Mix flour, sugar and salt in a large mixing bowl.

  3. Add yogurt, eggs, oil and lemon zest and fold the mixture together. 

  4. Line and grease a 2lb loaf tin, and pour in about 1/3 of the batter. 

  5. Add the frozen fruit to the remaining batter, and fold in. Pour the batter into the loaf tin.  This will stop all the fruit sinking to the bottom.

  6. Bake for 50 minutes until a toothpick or skewer comes out clean.  You may need to lightly cover the cake with foil half way through cooking to stop the top burning.

  7. Allow to cool for a few minutes before removing the cake from the loaf tin.

Recipe Notes
Nutrition Facts
Lemon & Berry Yogurt Loaf Cake
Amount Per Serving
Calories 186 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 215mg9%
Potassium 57mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 12g13%
Protein 4g8%
Vitamin A 70IU1%
Vitamin C 0.8mg1%
Calcium 22mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.