A few weeks back I made a blueberry lemon loaf cake that was delicious, like really delicious. The only problem was all of the blueberries sunk to the bottom of the cake. Oops! I was planning to write a post about it, but it was eaten too quickly, like before it cooled quickly. And not just by me for a change. Today, I decided it was a good idea to make that cake again as it was such a success the first time. This time around, there were no blueberries to be found in the supermarket, so raspberries it was. Just as delicious and no sinking berries.
Okay, so why do berries love to sink to the bottom of cake and muffins? Well, if I am completely honest, I have no idea. But I do know how to prevent it from happening. I always toss the fresh fruit in the flour mixture before adding it to the wet mixture. This always helps the berries from sinking to the bottom. When I made the blueberry loaf the other week, I forgot to do this and then it was too late. This time I was a little more switched on and tossed the berries before putting them in the batter. The result was evenly distributed berries, just as they are intended.
This cake uses Greek yoghurt instead of milk. I love using Greek yoghurt in loaf cakes because it gives a wonderful moist and dense texture. Milk is generally lighter. I would say this cake is almost like a pound cake.
This cake is honestly best when cooled. The first time around, we just couldn't wait and ate it pretty much piping hot. The berries were pretty much on fire, so we didn't get to enjoy it as much as this cake. Plus if you try cutting it hot, it pretty much falls apart. Patience. Okay, I do lack it most of the time, but today I resisted and waited until it was just about cooled before diving in.
I used fresh berries in this cake, but you could just as easily use frozen ones if you have them. Just add them frozen, no need to defrost. Yes, you can also substitute plain yoghurt for Greek yoghurt if it's what is in your fridge. Remember substitution is your friend. As for lemon zest, from the lemon is much better. Since it is citrus season at the moment, I am overrun with lemons around here and looking forward to many more lemon recipes in the weeks to come.
Happy baking friends!
Raspberry Lemon Loaf Cake
Serves 8 / Prep time: 10 minutes / Bake time: 50 minutes
1 1/2 Cups/190 grams flour
2 Teaspoons baking powder
Pinch of salt
1 Cup/200 Grams sugar
1 Cup/ 2 pots Greek yoghurt
Zest of one lemon
1 Teaspoon vanilla extract
1/2 Cup/115 grams butter
1 Cup/125 grams fresh raspberries
Preheat oven to 350 degrees F and line and grease a loaf tin. Set aside.
Sift together the flour, baking powder and salt. Gently toss the raspberries and the lemon zest in the flour. Set aside.
In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
In three additions add the flour and yoghurt, starting with the flour mixture. Gently stir until just combined. Pour into prepared pan and bake for about 50 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool about 5 minutes on a wire rack. Remove cake from pan and peel off parchment paper. Leave to cool completely on wire rack.
Click the downloadable link below to print recipe!
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