Raspberry Yogurt Loaf Cake with Rose Glaze
This Raspberry Yogurt Loaf Cake with Rose Glaze is a fragrant and moist delight, perfect for brunches, tea parties, or as a sweet treat any time of the day.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 250g sugar
- 210g plain flour
- 190g Greek yogurt
- 2 tsp baking powder
- ½ tsp vanilla extract
- 110g vegetable oil
- Pinch of salt
- 3 eggs
- 125g raspberries
- 1 tbsp plain flour (for tossing raspberries)
- Butter and flour (for the pan)
- 260g icing sugar
- 2 tbsp whole milk
- 1 tsp rose extract
- Pinch of salt
- Red food coloring
- Dried rose petals (for garnish)
Instructions
- Preheat your oven to 180°C (350°F). Butter and flour a loaf pan to prevent sticking.
- In a medium bowl, whisk together 210g plain flour, 2 tsp baking powder, and a pinch of salt.
- In a large bowl, combine 250g sugar, 190g Greek yogurt, 3 eggs, ½ tsp vanilla extract, and 110g vegetable oil. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Toss 125g raspberries with 1 tbsp plain flour to prevent them from sinking. Gently fold the raspberries into the batter.
- Pour the batter into the prepared loaf pan. Bake for about 70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover with foil.
- In a small bowl, whisk together 260g icing sugar, 2 tbsp whole milk, 1 tsp rose extract, and a pinch of salt until smooth. Add a few drops of red food coloring to achieve a light pink hue.
- Allow the cake to cool completely in the pan. Once cooled, remove the cake from the pan and pour the glaze over the top. Sprinkle with dried rose petals for a beautiful finish.
Nutrition
- Calories: 320
- Sugar: 38g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg