Lemon Cranberries Yogurt Cake 柠檬蔓越莓优格牛油蛋糕

Tangy sweet lemon cranberries yogurt cake with a light, delicate texture.
Velvety and moist texture, lightened up with natural yogurt and dried cranberries.

Do you also like using lemon and citrus flavors in your bakes? I do! I really enjoyed the flavor combination in this lemon and dried cranberries butter loaf cake. The tangy-sweet flavor cuts through the usual sweetness in cakes.

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How Does This Cake Taste Like?

You will find refreshing, fruity, tangy-sweet flavors in this cake, imparted from the lemon and natural yogurt. I have also reduced the sugar slightly to about 75%, so it won’t be too cloyingly sweet.

Oh, and not forgetting the contrast in texture from the sourish-sweet dried cranberries. I find this a refreshing cake to go with hot tea.

If you prefer a sweeter taste, you can use more sugar – which you can read more about it in the recipe card below 🙂

>> MORE LOAF CAKE RECIPES

• Banana Walnut Pound Cake
• Cranberries Apricot Loaf Cake
• Baking Basics: Vanilla Pound Cake

What Ingredients Do I Need?

• Unsalted Butter – I used a good quality French butter for this cake, and the flavor really shines through! You can try Elle et Vire, or for a more budget choice, Payson Breton is pretty good too! Personally I try to avoid Australia and European butters as I find them a little too greasy and heavy for me.
• Fresh Lemons – Use the juice from a fresh lemon, which is about 55g. I like to use 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 lesser fat content.
• Eggs – Use medium sized eggs which are about 55g – 60g (with shell).

How Can I Make This Cake?

Can I Make This Cake In Advance?

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, delicate texture.
Velvety and moist texture, lightened up with natural yogurt and dried cranberries.

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Scale 1x2x3x

Ingredients

• 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 yogurt (bring to room temp as much as possible)
• 65 g dried cranberries

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Instructions

1. Sift flour, baking powder and salt together. 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 them if you wish.
3. Placed softened butter in mixing bowl. Add sugar and beat at medium speed till light and fluffy. (About 2-4 mins)
4. Add eggs one at a time. Beat well after each addition. Scrap down mixture while beating, to ensure mixture is mixed well, especially the bottom part of bowl.
5. Add in lemon juice and yogurt. Mix till well combined.
6. Add sifted dry ingredients and lemon zest in 3 batches. Fold in with each addition.
7. Add in dried cranberries and mix well.
8. Pour in batter equally into loaf pans. Using a spatula, smooth the top slightly.
9. Bake in preheated oven at 175C for about 38-42 mins or till skewer inserted into the center comes out 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.

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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

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