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
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 frozen soft fruit
- 1 lemon - zest
Instructions
- 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.
Notes
- 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
If you like this recipe you may like:
No Bake Mincemeat Cheesecake
White Chocolate Pina Colada Yogurt Pots
Elizabeth @ SugarHero.com
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!
Helen
I love yogurt cake, so moist, and so delicious. It is the base for so many recipes.
Tracy | Baking Mischief
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.
Helen
I know what you mean about texture. The yogurt is so delicious and ideal for a bake
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.
Helen
I need to bake with yogurt more often. It always gives a good result.
Michelle Blackwood
Love how the yoghurt gives the loaf a moist texture plus the coconut flavor with berries is awesome!
Helen
yogurt is such a good ingredient.
Michelle Blackwood
Love the coconut flavor of the yogurt, it really makes the bread moist and soft!
Helen
I love baking with yogurt. So delicious.
Amy Katz from Veggies Save The Day
Looks delicious! Coconut yogurt is really good.
Helen
it is so good!
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:-)
Helen
I love the Onken yogurts, so creamy and delicious
Lucy
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.
Helen
I think a loaf cake is so much nicer than something covered with icing.
Laura @KneadWhine
I love coconut! The loaf looks so moist and ready to be accompanied with a hot drink at breaktimes!
Helen
it is perfect with a hot drink. I do love a loaf cake.
Shashi at RunninSrilankan
Helen, WOW – this loaf cake sounds and looks wonderful! So loving your addition of yogurt – the cake/loaf looks so moist!
Helen
It certainly is moist. I love the texture you get from baking with yogurt.
Fiona Campbell
Just wondering if you defrost the fruit or just add it still frozen to the mix?
Helen
Add it from frozen. I’ll amend the recipe.
Erin
Your loaf cakes certainly looks tasty on the photos. Great tip about distributing the berries evenly, it is such an annoyance when they sink.
Carly
Such an easy recipe for a great result. Handy that you can add frozen berries in, buying fresh is nice but not always convenient.
Mike
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.
Caroline Jessop
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.