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You are here: Home / Recipes / Lemon & Berry Yogurt Loaf Cake

Lemon & Berry Yogurt Loaf Cake

Published on November 8, 2016 by Helen Best-Shaw 29 Comments
Last Updated on June 25, 2021

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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! 

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

Everything You Need To Know

  • Yogurt Loaf Cake!
  • Classic French Yogurt Cake
  • Ingredients for lemon and berry yogurt loaf cake
  • How to make lemon and berry yogurt loaf cake
  • Hints & Tips
  • Variations 
  • Lemon & Berry Yogurt Loaf Cake
    • Ingredients
    • Instructions
    • Notes

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. 

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

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.

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

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

Hints & Tips

A loaf tin lined with silicone paper, and greased with cake release. The silicone paper is held in place with two small bulldog clips.
  • 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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The addition of yogurt makes this berry loaf cake so moist and soft.
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4.72 from 14 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
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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?

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Filed Under: Baking, Cake, Recipes, Vegetarian Recipes Ingredients: Berries, Dairy, Eggs, Flour, Oil, Sugar

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    Recipe Rating




  1. Elizabeth @ SugarHero.com

    5 stars
    This sounds delicious! I love the classic French yogurt cake–SO easy to throw together. Using the coconut yogurt from Onken sounds like a great swap!

    Reply
    • Helen

      I love yogurt cake, so moist, and so delicious. It is the base for so many recipes.

      Reply
  2. Tracy | Baking Mischief

    5 stars
    I’m a big fan of using yogurt in baking, and I LOVE the idea of using coconut-flavored yogurt for a loaf cake. I like coconut flavor, but I’m not a big fan of the texture of it in my baking, so this is like the best of both worlds! Gorgeous cake. Pinning, so I can give this a try.

    Reply
    • Helen

      I know what you mean about texture. The yogurt is so delicious and ideal for a bake

      Reply
  3. Julie | Bunsen Burner Bakery

    I’m not familiar with Onken brand yogurt (perhaps not available here in the States) but the cake looks delicious! I love yogurt in baked goods – such a delicious texture.

    Reply
    • Helen

      I need to bake with yogurt more often. It always gives a good result.

      Reply
  4. Michelle Blackwood

    5 stars
    Love how the yoghurt gives the loaf a moist texture plus the coconut flavor with berries is awesome!

    Reply
    • Helen

      yogurt is such a good ingredient.

      Reply
  5. Michelle Blackwood

    Love the coconut flavor of the yogurt, it really makes the bread moist and soft!

    Reply
    • Helen

      I love baking with yogurt. So delicious.

      Reply
  6. Amy Katz from Veggies Save The Day

    5 stars
    Looks delicious! Coconut yogurt is really good.

    Reply
    • Helen

      it is so good!

      Reply
  7. Camilla

    This sounds like a wonderful cake, must look out for coconut Onken as I do love their yogurts. Great tip for distributing the fruit too:-)

    Reply
    • Helen

      I love the Onken yogurts, so creamy and delicious

      Reply
  8. Lucy

    5 stars
    I love a good old loaf cake too, brilliant with a cuppa. I’m also a big fan of yoghurt cakes, I will have to give it a go with Onken to add some coconut flavour too.

    Reply
    • Helen

      I think a loaf cake is so much nicer than something covered with icing.

      Reply
  9. Laura @KneadWhine

    5 stars
    I love coconut! The loaf looks so moist and ready to be accompanied with a hot drink at breaktimes!

    Reply
    • Helen

      it is perfect with a hot drink. I do love a loaf cake.

      Reply
  10. Shashi at RunninSrilankan

    5 stars
    Helen, WOW – this loaf cake sounds and looks wonderful! So loving your addition of yogurt – the cake/loaf looks so moist!

    Reply
    • Helen

      It certainly is moist. I love the texture you get from baking with yogurt.

      Reply
  11. Fiona Campbell

    Just wondering if you defrost the fruit or just add it still frozen to the mix?

    Reply
    • Helen

      Add it from frozen. I’ll amend the recipe.

      Reply
  12. Erin

    5 stars
    Your loaf cakes certainly looks tasty on the photos. Great tip about distributing the berries evenly, it is such an annoyance when they sink.

    Reply
  13. Carly

    5 stars
    Such an easy recipe for a great result. Handy that you can add frozen berries in, buying fresh is nice but not always convenient.

    Reply
  14. Mike

    5 stars
    There is something very proper about having loaf cake with a pot of tea. My Grandmother always used to serve it that way. It came out the same tin, and was always a real treat. This version sounds great.

    Reply
  15. Caroline Jessop

    5 stars
    I’m the same as you Helen, much prefer a tasty loaf cake. Love how easy the recipe is, and with the addition of yogurt, I bet it’s lovely and moist. Just how it should be.

    Reply
  16. Kaitlin

    5 stars
    I make a similar loaf cake to this, and find it my go to recipe. Looks perfect from the photos.

    Reply
  17. Janice

    5 stars
    What a delicious cake! The tip for stopping the berries drop is genius, I’ll definitely be making this again.

    Reply
    • Helen

      thanks Janice – so glad you liked it

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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