This easy to make berry and lemon yogurt loaf cake contains smooth and creamy yogurt which makes it soft and deliciously moist.
What is a 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.
I do love a good loaf cake! With a loaf cake you can concentrate on the flavour rather than hiding everything under a pile of sugar laden decorations. I’d far rather have two slices of a loaf cake with my coffee or tea than one covered in sugary icing and buttercream. For more loaf cake inspiration try my sticky orange marmalade loaf cake, with a marmalade glaze.
The cake contains yogurt, and the butter is replaced with oil, so not only is it easy to mix by hand, it has a lovely soft moist crumb that slices without crumbling and it will keep in an airtight tin for a good few days.
This yogurt loaf cake recipe is loosely based on the French yogurt cake – AKA the easiest cake in the world, which uses 1 pot of yogurt, 2 of flour, 1 of sugar, 1/2 of oil and 3 eggs. Easy to remember and easy to make with those little individual glass pots that French yogurt comes in.
For my version I used the new, and very delicious, limited edition Coconut flavour from Onken, cut down the sugar, added some berries and lemon for extra flavour. Delicious!
I used frozen berries (also used in my berry muffins), but fresh would work as well in this yogurt loaf cake. The trick to distributing them evenly throughout the batter is to simply, put a third of the batter into the tin, add the berries, mix then pour the rest of the batter into the tin, 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.
Lemon & Berry Yogurt Loaf Cake
- 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
This post is sponsored by Onken. For more recipe inspiration and to view the full range please visit www.onken.co.uk
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