Soft oil and yogurt based sponge studded with tangy raspberries and a fragrant rose glaze. A perfect treat for your loved one this Valentine's Day, or an elegant morning tea!
With Valentine's day coming up next month I thought I would share something pink, fragrant and delicious to share with your loved ones. Loaf cakes are so easy to make, but when dressed up they can look stunning. Make this raspberry yogurt loaf cake with rose glaze and stun your significant other (or bake it for yourself 😆 whatever works for you).
Why yogurt?
I love adding yogurt to my baked goods, but not just any yogurt. Greek Yogurt. The thick, tangy creamy goodness does wonders for the taste and texture of cakes. If you've been baking for a while you won't be unfamiliar with the use of yogurt in cake bases. Yogurt increases the moisture and tenderness of cakes, giving a super soft and plush crumb that is perfect for tea cakes like this. It also has a little bit of a tang which adds another dimension of flavour. What else could you ask for?! When paired with raspberry and hint of rose... yum!
Tips on baking loaf cakes
When baking this cake I took a similar approach to if I was baking a pound cake. When baking loaf cakes with a lot of rise they will have a cracked top rather than a smooth one due to the shape of the cake tin and the proportion of height gained while baking. That is why when baking cakes like pound cakes, they are scored down the middle of baking. So when they crack, it follows a straight line down the middle of the cake and bakes up into a tall even mound.
The difference between this cake and a pound cake is that pound cakes are entirely based off butter. This makes them super fragrant with a dense crumb. On the other hand, this cake is oil-based, which takes away the buttery aroma, but adds a soft texture and moistness that last for several days after it was baked. You guys take your pick! I love a good pound cake, but having a soft and moist texture is one of the things I look out for when baking cakes!
That all being said, the way to create the perfect shaped loaf cake that bakes up into a nice, tall and even mound is to score it.
About 15-20 minutes into the bake time take the cake out. Then use a sharp knife to score a line along the centre of the loaf.
It shouldn't be deep, just along the surface. And if the sides of the score rip up a little it's ok, it'll still bake up beautifully. That's it!
Let's get baking!
This cake is simple to make, but also so stunning. A slice of this with a cup of tea or coffee would be the best way to spend some time with your loved ones! I hope you all like this recipe. If you have any suggestions as to what I should make next leave a comment down below and I'll see what I can do. If you make this recipe make sure to tag me on instagram @catherine.justdessertsau and #cattycakes so I can find and share your creations. Thank you so much for stopping by again and I'll see you next time! Happy caking 🥰
PrintRaspberry Yogurt Loaf with Rose Glaze
Soft oil and yogurt based sponge studded with tangy raspberries and a fragrant rose glaze. A perfect treat for your loved one this Valentine's Day, or an elegant morning tea!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
Ingredients
Raspberry and Yogurt Cake
- 210 g Plain flour (1 ½ cup)
- 2 tsp Baking powder
- Pinch Salt
- 250 g Sugar (1 ¼ cup)
- 190 g Greek yogurt (¾ cup)
- ½ tsp Vanilla extract
- 110 g Vegetable oil (½ cup)
- 125 g Raspberries (1 cup)
- 3 Eggs
- 1 tbsp Plain flour
- Butter and flour
Rose Glaze
- 260 g Icing/confectioners sugar (2 cups)
- 2 tbsp Whole milk
- 1 tsp Rose extract
- Pinch Salt
- Drop Red food colouring
- Dried rose petals
Instructions
- Preheat the oven to 180C/350F
- Butter and flour a loaf pan
- In a medium sized bowl combine flour, baking powder, salt and sugar, whisk to combine
- In another medium sized bowl combine the wet ingredients- eggs, yogurt, vanilla and oil, whisk to combine
- Add the wet ingredients to the dry and whisk until just combined
- Place the raspberries in a zip-lock bag or bowl with the tablespoon of plain flour and toss to fully coat the raspberries
- Fold raspberries into batter, then pour into the floured loaf tin
- Bake for 70 minutes, or until an inserted toothpick emerges clean (if the loaf is browning too quickly place a sheet of aluminium foil on top)
Rose Glaze
- In a medium sized bowl combine the icing sugar, milk, rose extract and salt, whisk until smooth (if too thick add more milk, if too thin add more powdered sugar)
- Place loaf on a wire rack and pour glaze over the cake
- Sprinkle on the dried rose petals
- Leave for 30 minutes to allow the icing to set, then enjoy!
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Hi, it looks so delicious.
How many eggs do I need?
Thank you.
Sorry about that! 3 eggs 🥰
Hi, catherine, what can we use to replace the 3 eggs?? Can we replace it with milk?
Hi Dhrupita,
I would recommend using the eggs as they give the cake structure. If you can't eat eggs you can try replacing it with an egg replacer but I haven't tried it before.
I’m super excited to try this! Are we able to sub out the vegetable oil for olive oil? I love the way olive oil tastes with rose, but I don’t want to mess up the recipe either!
★★★★★
Hi Jess, Yes you can definitely use olive oil for the recipe. Hope it goes well 🥰
Hi Catherine!
really look forward to make this beautiful dessert on Valentine’s day,
What size loaf pan did you use?
I used a standard loaf pan which is 26.2 x 12 x 7.8 centimetres. Hope you like the recipe 🙂
Looks beautiful! I just made the cake and baking in the oven but forgot the salt! How much salt for future reference?
Just a pinch will do!
I love the face I am going to bake it
It looks delicious 🥰
Can't wait, hope you like it 🙂
I love the face I am going to bake it🥰
Fantastic cake. I am making it right now and enjoying the process. Really love your superbly written instructions. "combine the wet ingredients- eggs, yogurt, vanilla..." Wait, I forgot the vanilla! Most recipes are not that detailed. I really appreciate it.
I also want to ask, do you normally have to wait until the cake is cooked down before putting the glaze? Thanks.
Hi Annette! So happy you like how I write my recipes. As for the glaze it depends how you want it to look. If you prefer a thinner transparent glaze then you can put it on before the cake has cooled. If you are looking for a more opaque glaze (like the one here!) then I recommend cooling the cake. Hope that helps!