Lemon Cranberries Yogurt Cake

Enjoy this tangy sweet lemon cranberries yogurt cake over tea. Pound cake lovers will enjoy this velvety and moist cake, lightened up with natural yogurt so it’s not too heavy!

I enjoy citrus fruits, so I love using this flavor in my bakes! How about you?

This delicate yogurt butter cake uses lemon juice, zest and dried cranberries to balance the sweetness that most butter cakes have.

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How Does This Lemon Cranberries Yogurt Cake Taste Like?

You will find refreshing, tangy-sweet flavors in this cake, imparted from the lemon juice, zest and dried cranberries. I have also reduced the sugar for this recipe, so you won’t find it too cloyingly sweet.

The texture of this cake is quite soft and moist, thanks to the yogurt used. Comparing to this apricot cranberries loaf cake (which is denser), this loaf of lemon cranberries yogurt cake is softer and fluffier.

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What Ingredients Do I Need?

• Unsalted Butter – I’ve used a good quality French butter for this cake, and the buttery aroma really shines through! You can try Elle & Vire, or for a more budget choice, Payson Breton is pretty good too! Personally I try to avoid Australia and European butters for butter cakes as I find them a little too greasy and heavy for me.
• Caster Sugar
• Fresh Lemons – Juice a fresh, medium or large sized lemon. You should get about 55g of juice. I like to use a good Microplane to get the maximum zest out as well!
• Yogurt – Use unsweetened, natural full fat yogurt. If you choose low fat yogurt, the cake may not turn out as moist due to the lower fat content.
• Eggs – Use medium or large sized eggs which are about 55g – 60g (with shell).
• Plain Flour / Baking Powder
• Dried Cranberries

How Can I Make This Cake?

This recipe uses the basic creaming method with butter and sugar.

When we do creaming method, ensure you start with softened butter at room temperature. Read this post to find out more about softening butter at the right temperature.

While it is easy to make this cake by the creaming method, do take time to beat the butter and sugar together, so that the mixture emulsifies well. You can read my basic marble pound cake post to find out more.

Just take note to not over-mix the batter as this may result in denser layers in the cake after baking.

Can I Make This Lemon Cranberries Cake In Advance?

Yes! You certainly can do that.

You may want to bake this cake 1 day in advance and store it in a container, at normal room temperature overnight. Or, if you would like to batch-bake, you can wrap the loaves in double cling-wrap, followed by a layer of aluminum foil before freezing.

To thaw the cake, simply thaw in the fridge overnight. On the day of serving, let cake come to room temperature about an hour prior to serving. Best tasted when the cake is not chilled and hard.

Lemon Cranberry Yogurt Cake

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• Author: Cherie L.
• Prep Time: 30 minutes
• Cook Time: 37 minutes
• Total Time: 1 hour 7 minutes
• Yield: 2 Mini Loaves 1x

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Description

Light and refreshing lemon cranberries yogurt cake with a light, velvety texture.

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Ingredients

Units MUS Scale 1x2x3x

• 175 g unsalted butter (softened at room temperature)
• 150 g caster sugar
• 3 eggs (about 55–60g each, room temp)
• 245 g plain flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 lemon (zested and juiced)
• 4 tbsp unsweetened, natural yogurt
• 65 g dried cranberries

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Instructions

1. Grease and line loaf pans. Preheat oven to 180C.
2. Soak dried cranberries in warm water for 5 mins. Drain and pat dry using kitchen paper towel. Set aside. You may cut into smaller pcs if you wish.
3. In a mixing bowl, beat butter and sugar at medium speed till light and fluffy. (About 2-4 mins)
4. Add eggs one at a time. Beat well after each addition. Scrape down mixture occasionally, to ensure mixture is mixed well, especially the bottom part of bowl.
5. Add in lemon juice and yogurt. Mix till well combined.
6. Fold dry ingredients in 3 batches. Fold well with each addition. There should be no streaks of flour left.
7. Add dried cranberries and lemon zest. Mix well.
8. Pour batter equally into loaf pans. Using a spatula, smooth the top slightly.
9. Bake in preheated oven at 175C for about 35-42 mins or till skewer inserted into the center comes out relatively clean.
10. Remove from oven. Let cool in loaf pans for about 10 mins before removing to cool completely on cooling rack.
11. Wrap loaves with cling wrap if not serving immediately.

Equipment

Stainless Steel Mixing Bowl

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Kenwood Hand Mixer

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Notes

Makes 2 mini loaves; loaf size about 17cm x 8cm x 6cm. If you are using a different sized loaf tin, you will need to adjust the baking time accordingly.

If you prefer a sweeter cake, increase sugar to 180 – 185g.

If top of cake browns too much towards the last 10 mins of baking, you can turn down temp to 170C and bake slightly longer.

Recipe adapted with thanks from Ellena.

• Category: Cakes, Dessert
• Method: Creaming
• Cuisine: American

Keywords: Loaf Cake

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