Yogurt Cake with Fresh Berries
By Tested and perfected in the Sur la Table kitchen
Yogurt Cake with Fresh Berries
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 1 8" x 4" loaf
- 2 cups unbleached all-purpose flour, plus 1 tablespoon for dusting raspberries
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup granulated sugar
- 1 large lemon, zested
- 1 cup 2% or whole-fat Greek yogurt
- 1 cup vegetable oil, plus extra for greasing pan
- 2 large eggs
- 1 teaspoon Nielsen-Massey vanilla bean paste
- 2 cups fresh raspberries, divided
- Confectioners’ sugar, for dusting
Preheat oven to 350°F. Grease an 8x4-inch loaf pan. (Use a light color metal pan or glass to prevent cake from over browning.)
To a medium bowl, add 2 cups flour, baking powder, baking soda, and salt; whisk together and set aside.
To a separate medium bowl, add the sugar, zest, yogurt, oil, eggs, and Nielsen-Massey vanilla bean paste; whisk until smooth and well combined.
Add the dry ingredients to the wet mixture; stir just until combined.
Toss 1 cup of raspberries with 1 tablespoon of flour and gently fold into the cake batter. Spread the batter evenly in the prepared loaf pan or muffin tray.
Bake for 65 to 70 minutes for the loaf, or until cakes are firm to the touch but still very moist in the center. Cool on a wire rack.
To serve: Dust cake with confectioners’ sugar and serve with remaining raspberries.