Raspberry, lemon and yoghurt tea loaf recipe

Name: Raspberry, lemon and yoghurt tea loaf recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) plain flour; 2 tsp baking powder; 1 pinch salt; 115 g (4.1oz) soft butter; 225 g (7.9oz) caster sugar; 1 large lemon, finely grated zest and juice; 2 large free-range eggs; 100 g (3.5oz) wholemilk natural yogurt; 25 g (0.9oz) ground almonds; 200 g (7.1oz) fresh raspberries; 100 g (3.5oz) granulated sugar, plus extra for sprinkling

Servings: persons

250 g (8.8oz) plain flour
2 tsp baking powder
1 pinch salt
115 g (4.1oz) soft butter
225 g (7.9oz) caster sugar
1 large lemon, finely grated zest and juice
2 large free-range eggs
100 g (3.5oz) wholemilk natural yogurt
25 g (0.9oz) ground almonds
200 g (7.1oz) fresh raspberries
100 g (3.5oz) granulated sugar, plus extra for sprinkling

1
Preheat the oven to 180C/Gas 4.
2
Grease and line a 900g loaf tin with non-stick baking paper.
3
Sift together the flour, baking powder and salt.
4
Cream together the butter and caster sugar in a large mixing bowl for 5 minutes until pale and fluffy, then beat in the lemon zest.
5
Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg.
6
Alternately fold in large spoonfuls of the remaining flour and the yoghurt until the mixture is smooth, then fold in the ground almonds.
7
Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries.
8
Repeat twice more, ending with a layer of raspberries.
9
Bake for 4550 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 2025 minutes, until a skewer inserted into the middle of the cake comes away clean.
10
Remove the cake from the oven and leave it to cool for 5 minutes.
11
Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for 5 minutes.
12
Carefully remove the cake from the tin and pop it on a wire rack to cool.
13
Peel the paper away from the cake and sprinkle the top lightly with a little more sugar.
14
Serve cut into thick slices.

880

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g (8.8oz) plain flour, 2 tsp baking powder, 1 pinch salt, 115 g (4.1oz) soft butter, and more.

Yes, Raspberry, lemon and yoghurt tea loaf recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!