Lemon & Berry Yogurt Loaf Cake

This easy to make berry and lemon yogurt loaf cake is wholesome, soft and deliciously moist. Fresh, light and luscious, it’s the perfect tea-time treat! 

Yogurt Loaf Cake!

I do love a good loaf cake! This honest-to-goodness fuss free cake is all about the flavour, rather than sugary decorations. I much prefer a slice of this yogurt and berry loaf cake with my coffee or tea than some toothachingly sweet confection covered in icing and buttercream. And I love the fact that I can probably get away with eating two slices!

This yogurt loaf recipe not only uses natural yogurt but also replaces butter with oil. Not only is it easy to mix by hand, but it has the softest, moistest crumb. The fresh berries and lemon zest suit the lightness of the cake and give it a luxurious feel.

This loaf cake slices beautifully without crumbling and will keep in an airtight tin for a good few days. Like any good loaf cake, there’s very little mess, and it lends itself well to picnics as well as afternoon tea. 

Classic French Yogurt Cake

My berry yogurt loaf recipe draws on a very easy traditional French recipe which uses a standard glass yogurt pot as a measure with

• 1 pot of yogurt
• 2 pots of flour
• 1/2 pot oil
• 3 eggs

In case you haven’t go one of those French glass yogurt pots, I have used standard measurements for the recipe, but it is still one of the easiest cakes you will ever make. 

Ingredients for lemon and berry yogurt loaf cake

Yogurt – Plain natural yogurt is perfect, though you could experiment with lemon or vanilla.

Flour – White self-raising flour

Sugar – I like golden caster sugar but you can use white if you prefer.

Oil – I use a light olive oil.

Eggs – Large and free range

Berries – Fresh or frozen – choose your favourites. 

Lemon zest – Choose an unwaxed lemon.

Salt – really helps to enhance the flavour

How to make lemon and berry yogurt loaf cake

Step 1 – Line and grease a 1lb / 15cm loaf tin. Preheat the oven to 180°C/350°F/Gas mark 4. 

Step 2 – Combine the flour, sugar and salt in a large mixing bowl.

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

Step 4 – 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 batter already in the loaf tin.

This will help with the distribution of the fruit throughout the cake, avoiding all the fruit sinking to the bottom. 

Pro Tip

The trick to distributing fruit evenly throughout the batter is to simply put a third of the batter into the tin first. Then add the berries to the remaining batter and pour it over the top. The berries will still sink a little, but into the plain batter. Forget all the tricks such as dusting with flour, which don’t work, and do it this way.

Step 5 – Bake for 50 minutes until a toothpick or skewer comes out clean. Check half way through cooking and if the top of the cake is cooking too fast, lightly cover it with foil to prevent burning.

Step 6 – Allow to cool for a few minutes before removing the cake from the loaf tin.

Once cool the cake will keep for 3 to 4 days in an airtight container.

Hints & Tips

• 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.  

Variations 

This basic cake formula is so easy and delicious that you will want to make it again and again. Why not try these variations? 

• Chocolate chip and orange zest
• Lemon and poppy seed

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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,

Servings: 8 slices

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Cook ModePrevent your screen from going dark

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.

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.

Course: Cake

Cuisine: Cakes & Bakes

Keyword: Cake, yogurt loaf cake

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If you love this loaf cake, why not try my sticky orange marmalade loaf cake?