Looking for a light, fruity, and absolutely delightful dessert? This Peach Raspberry Yogurt Loaf Cake is a must-try! Bursting with the sweet tanginess of raspberries and the subtle juiciness of peaches, this cake is perfectly moist and tender thanks to the addition of yogurt. Whether for brunch, tea time, or a special treat, this loaf cake is sure to please every palate.
Ingredients
For the Cake:
1 1/2 cups (190g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120ml) plain Greek yogurt
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120ml) vegetable oil
1 cup (150g) diced peaches, fresh or canned (drained)
3/4 cup (100g) fresh raspberries
For the Glaze (Optional):
1/2 cup (60g) powdered sugar
1–2 tablespoons fresh lemon juice
Equipment Needed
Mixing bowls
Whisk
Loaf pan (9×5 inch)
Parchment paper
Instructions
Preheat your oven to 350°F (175°C). Grease the loaf pan and line it with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, whisk together the yogurt, sugar, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Slowly fold in the vegetable oil until fully incorporated. Gently fold in the diced peaches and raspberries, being careful not to overmix or crush the fruit. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the optional glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake for an extra touch of sweetness.
Tips for Success
Use fresh, ripe peaches for the best flavor, but canned peaches work if drained thoroughly. Gently toss the raspberries in a bit of flour before folding them into the batter to prevent sinking. Store the loaf cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
This Peach Raspberry Yogurt Loaf Cake is the perfect combination of fruity sweetness and moist, tender texture. Its vibrant flavors and soft crumb make it an excellent pairing for a warm cup of tea or coffee. One bite, and you’ll have a new favorite in your recipe collection!
Delightful Peach Raspberry Yogurt Loaf Cake: Perfect with Tea!
Equipment
- Mixing bowls
- Whisk
- Loaf pan (9x5 inch)
- Parchment paper
Ingredients
- For the Cake:
- 1 1/2 cups 190g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 120ml plain Greek yogurt
- 1 cup 200g granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup 120ml vegetable oil
- 1 cup 150g diced peaches, fresh or canned (drained)
- 3/4 cup 100g fresh raspberries
- For the Glaze Optional:
- 1/2 cup 60g powdered sugar
- 1 –2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan and line it with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, whisk together the yogurt, sugar, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Slowly fold in the vegetable oil until fully incorporated. Gently fold in the diced peaches and raspberries, being careful not to overmix or crush the fruit. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the optional glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake for an extra touch of sweetness.
- Tips for Success
- Use fresh, ripe peaches for the best flavor, but canned peaches work if drained thoroughly. Gently toss the raspberries in a bit of flour before folding them into the batter to prevent sinking. Store the loaf cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
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