Vibrant raspberries bring sweetness to this loaf, while yogurt adds subtle depth and a light texture
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
I once had a lovely yogurt and raspberry cake in a delightful café, The Field Kitchen in Nettlebed, near Henley, and couldn’t get it out of my head. This is my version. You do have to eat the cake quickly (or keep it in the fridge), otherwise the raspberries in the icing will spoil.
Requires cooling time
Overview
Prep time
20 mins
Cook time
1 hr
15 mins
Serves
10-12
Ingredients
- 300g plain flour
- 2 tsp baking powder
- 125g butter
- 225g caster sugar
- finely grated zest of 2 lemons
- ½ tsp vanilla extract
- 2 large eggs, at room temperature, lightly beaten
- 115g plain yogurt
- 200g raspberries
For the icing
- 150g icing sugar
- 2 tbsp lemon juice
- about 6 raspberries
Method
Step
Preheat the oven to 180C/170C fan/gas mark 4.
Step
Base-line and grease a 22 x 11 x 7cm loaf tin.
Step
Put 2 tbsp of the plain flour in a bowl to toss with the raspberries later.
Step
Sift the rest of the 300g plain flour with a pinch of salt and 2 tsp baking powder.
Step
Beat 125g butter and 225g caster sugar until pale and fluffy, then add the finely grated zest of 2 lemons and ½ tsp vanilla extract.
Step
Gradually add 2 lightly beaten eggs a little at a time, beating well after each addition. Fold in the flour, alternating with 115g plain yogurt.
Step
Toss 200g raspberries with the reserved flour.
Step
Put one third of the batter into the loaf tin and add half the raspberries. Put another third of the batter on top, followed by the rest of the raspberries. Finish with the remaining batter (it doesn’t matter if some of the berries are peeking through).
Step
Bake for 1 hour and 15 minutes. A skewer inserted into the centre of the cake should come out clean. If the top seems to be colouring too much during cooking, cover with foil.
Step
Leave the cake in the tin for 10-15 minutes, then turn out on to a wire rack to cool completely.
Step
Mix 150g icing sugar with 2 tbsp lemon juice until smooth. Spread about two thirds of this on the cake.
Step
Partly crush the remaining 6 raspberries and add them to the remaining icing. Don’t completely mix them in – you just want the raspberries to stain bits of the icing.
Step
Pour over the cake. This won’t set hard, but do leave it to set a little before serving.