raspberry & lemon yoghurt loaf

 

Today I am sharing with you one of my all time favourite cake recipes, raspberry and lemon yoghurt loaf.  This cake is a fantastic recipe to bust the boredom these school holidays and get the kids up and in the kitchen having fun.  This recipe is super simple to prepare and absolutely divine to eat.  The reason I forever return to this classic cakey creation is its deliciously tender and moist crumb that has everyone heads over heels in love.  Adding yoghurt to the batter is really quite genius, not only does it give the cake a longer shelf life with its fantastic moisture adding qualities but it provides that cake with a little sour note that works beautifully with the zesty flavour provided by the lemon.

The kids can have this raspberry and lemon yoghurt loaf whipped up and ready for the oven in less than ten minutes.  This simplicity of this recipe means no heavy kitchen machinery is required, just a bowl, wooden spoon and appetite, all of which I am sure are in your kitchen.

 

To start, get the kids to place a fine sieve over a large mixing bowl and sift through the flour, baking powder and sugar.

Next, using a wooden spoon ask the kids to stir the dry ingredients and make a well in the center.

 

In a jug combine all of the wet ingredients; vegetable oil, eggs, vanilla and yoghurt and mix.

Pour the wet ingredients into the well of the dry and mix well to combine.

Finely grate the zest of a lemon into the batter and add the raspberries.  Mix to combine.

Pour cake batter into a lined loaf tin and place into a preheated 180°C oven and bake for 25-30 minutes or until the cake is golden and cooked.  To test, simply press the top of the cake, if the cake bounces back it’s cooked.

Allow the cake to cool for a few minutes in the pan, then remove from pan and allow to cool completely.

To serve, we sliced a piece in half and ate for morning tea along with some lovely sultanas and a sliced apple.

Raspberry & lemon yoghurt loaf

Adapted from Kayla Marie’s Kitchen

INGREDIENTS

2 cups plain flour

½ cup brown sugar

2 teaspoons baking powder

¾ cup (180ml) vegetable oil

2 eggs

1 cup thick natural yoghurt

1 teaspoon vanilla essence

1 ½ cups of raspberries (fresh or frozen)

1 tablespoon finely grated lemon rind

METHOD

Preheat oven to 180°C (350°F).  In a large mixing bowl sift flour, sugar and baking powder and make a well in the centre.  Place the oil, eggs, yoghurt and vanilla in a jug and whisk to combine.  Pour wet ingredients into dry and mix to combine.  Add raspberries and lemon zest and gently fold to combine.  Pour the mixture into a loaf tin lined with baking paper and bake for 25-30 minutes or until cooked when tested with a skewer.   Enjoy! x

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