Raspberry Yogurt Pound Cake

by

Drop

POSTED Mon, March 16, 2020

Serves

6

Total Time

75 MINS

Calories

566

An easy, beautiful, and delicious loaf cake, perfect to serve with tea or coffee in the afternoon. The yogurt and berries keep it moist and not-too-sweet.

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    250 g (about 2 cups)

  • Baking powder icon
    Baking powder

    10 g (about 2 tsp)

  • Salt icon
    Salt

    1 pinch (about 0.38 g)

  • Unsalted butter icon
    Unsalted butter

    115 g (about ½ cup)

  • Granulated sugar icon
    Granulated sugar

    225 g (about 1 cups)

  • Egg icon
    Egg

    2 (about 100 g)

  • Vanilla extract icon
    Vanilla extract

    5 g (about 1 ⅛ tsp)

  • Orange icon
    Orange

    1 (about 200 g)zest of

  • Orange icon
    Orange

    100 g (about ½)juice of

  • Plain yogurt icon
    Plain yogurt

    100 g (about ½ cup)

  • Ground almonds icon
    Ground almonds

    50 g (about ¼ cup)

  • Raspberries icon
    Raspberries

    230 g (about 1 ½ cups)

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Prepare a clean loaf pan
  • 3. Add all purpose flour, baking powder and salt to a clean medium bowl
  • 4. Whisk together
  • 5. Add unsalted butter and granulated sugar to a clean stand mixer bowl
  • 6. Cream together
  • 7. Add egg, vanilla extract, orange and orange to the batter
  • 8. Transfer dry ingredients to batter gradually
  • 9. Mix in plain yogurt to the batter
  • 10. Mix until combined
  • 11. Mix in ground almonds to the batter gently
  • 12. Add raspberries to a clean small bowl
  • 13. Arrange batter in loaf pan
  • 14. Bake until skewer tests clean - 55 min
  • 15. Let cool

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