Description
This Strawberry Yogurt Loaf Cake is soft, moist, and full of fresh strawberry flavor. Perfect for breakfast, afternoon tea, or dessert, this easy-to-follow recipe combines yogurt and fresh strawberries for a tender crumb and delicious taste. Every bite is a little slice of happiness, ideal for sharing with family and friends.
Ingredients
Scale
- 200g plain yogurt
- 150g caster sugar
- 100ml vegetable oil or melted butter
- 3 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 200g fresh strawberries, chopped
- Pinch of salt
- Optional: 2 tbsp chopped nuts or white chocolate chips
Instructions
- Preheat oven to 180°C (160°C fan)/350°F. Grease and line a 9×5-inch loaf tin.
- Whisk eggs, sugar, yogurt, oil, and vanilla until smooth.
- Sift flour, baking powder, and salt; fold gently into wet ingredients.
- Toss strawberries in flour; fold into batter carefully.
- Pour into tin, smooth top, sprinkle nuts/chocolate if desired.
- Bake 50–60 mins, skewer should come out clean.
- Cool in tin 10 mins, transfer to wire rack.
Notes
Use room temperature ingredients for best results. Don’t overmix after adding flour to keep cake light. Can freeze slices for up to 2 months; reheat 20 seconds in microwave. Optional lemon zest adds brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg