Lemon & Berry Yogurt Loaf Cake

Find more recipes at fussfreeflavours.com

The addition of yogurt makes this berry loaf cake so moist and soft.

5 from 13 votes

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,

Servings: slices

Author: Helen Best-Shaw

Prep Time10

Cook Time50

Total Time1

Ingredients

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 mixed berries - fresh or frozen
1 lemon - zest

Metric - USA Cups

Instructions

Line and grease a 2lb loaf tin. Preheat the oven to 180°C/350°F/Gas mark4.
Combine the flour, sugar and salt in a large mixing bowl.
Add the yogurt, eggs, oil and lemon zest. Gently fold the mixture together.
Now pour about a third of the batter into the prepared tin.
Fold the fruit into the remaining batter and then pour this over the plain batter. This will help with the distribution of the fruit throughout the cake, avoiding all the fruit sinking to the bottom.
Bake for 50 minutes until a toothpick or skewer comes out clean. Check halfway through cooking and if the top of the cake is cooking too fast, lightly cover it with foil to prevent burning.
Allow to cool for a few minutes before removing the cake from the loaf tin.

Notes

I love my reusable liner sheets to line cake tins. Just cut to the right width, use clips to hold it in place, and wash after use.
If baking with frozen berries the cake will take a little longer to cook. Also mix them in as gently as you can to stop the juices bleeding into the cake.
If you bake often, use cake release spray.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.