Lemon Cranberries Yogurt Cake

Tangy sweet lemon cranberries yogurt cake with a light, delicate texture. Pound cake lovers will enjoy this 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, so it won’t be too cloyingly sweet.

The texture is also quite soft and moist, thanks to the yogurt. Comparing to this apricot cranberries loaf cake (which is more like a pound cake), this lemon cranberries yogurt cake has softer and moister crumbs.

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

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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 & 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.
• Caster Sugar
• 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).
• 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 – that is when you press the butter lightly with your finger, it should leave an impression on the butter, but it will not be too soft where you can cut through the butter easily with your finger. The butter should also feel slightly cool to touch.

Do take some time to beat the softened butter and sugar together till light and fluffy (PS: do not over-beat). You will notice the mixture turning a little paler, compared to when you just started beating them together. The mixture should not be in a melting or puddle-like consistency.

And then as you add eggs into this mixture, ensure that you mix the eggs well in each addition. Try your best to not let the batter curdle, so it is recommended to add in the eggs in batches and mix well with each addition.

Mix in the remaining wet ingredients (juice, yogurt) before folding in the flour. Simply ensure there is no visible traces of white flour left in the mixture as you finishing folding. It’s important that you do not over-mix the dry ingredients at this stage.

Can I Make This Cake In Advance?

Yes! You certainly can do that.

You can bake this cake 1 day in advance, and store it in normal room temperature overnight. Or, if you would like to batch-bake, you can wrap the loaves in double cling-wrap, and then aluminum foil before freezing.

To thaw the cake, simply thaw it 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.

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

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 them 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 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. Sift in dry ingredients and in 3 batches. Fold in with each addition.
7. Add in dried cranberries and lemon zest. 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 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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