The addition of yogurt makes this berry loaf cake so moist and soft.
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4.7 from 13 votes

Lemon & Berry Yogurt Loaf Cake

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?
Servings: 12
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time50 mins
Total Time1 hr


  • 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


  • Preheat oven to 180°C/350°F/Gas mark 4. 
  • Mix flour, sugar and salt in a large mixing bowl.
  • Add yogurt, eggs, oil and lemon zest and fold the mixture together. 
  • Line and grease a 2lb loaf tin, and pour in about 1/3 of the batter. 
  • 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.
  • 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.
  • Allow to cool for a few minutes before removing the cake from the loaf tin.


  • This recipe is 15 Weight Watchers Smart Points per portion
Please note that the nutrition information provided below is approximate and meant as a guideline only.
Calories: 186kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 215mg | Potassium: 57mg | Fiber: 1g | Sugar: 12g | Vitamin A: 70IU | Vitamin C: 0.8mg | Calcium: 22mg | Iron: 0.4mg
Course: Cake
Cuisine: Cakes & Bakes
Keyword: Cake, yogurt loaf cake