This cranberries apricot loaf cake recipe is similar to a pound cake recipe, just that…
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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.
>> MORE CAKE RECIPES
- Banana Walnut Pound Cake
- Cranberries Apricot Loaf Cake
- Baileys Red Velvet Brownie
- Pumpkin Swirl Butter Cake
- Strawberry Jam Chiffon Cake
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.