Raspberry Rose Yogurt Loaf Cake
Full of sweet fruity flavor with just a touch of floral aroma, this Raspberry Rose Yogurt Loaf Cake is great for Valentine’s Day, or any occasion! This Raspberry Rose Yogurt Loaf Cake comes together rather quickly, and is packed with sweet, fresh raspberries throughout! This loaf cake utilizes yogurt in the batter, adding a delicious tangy taste, that pairs wonderfully with the raspberries! Rosewater is added both to the cake batter and to the glaze, providing a delicate floral overtone to the entire loaf!
A Valentine’s Day Recipe
This Raspberry Rose Yogurt Loaf Cake is the my first Valentine’s Day Recipe for Valentine’s Day 2020! My favourite recipes are ones that are quick and simple – meaning you can spend more time enjoying them and spending time with your loved ones rather than worrying about complicated baking and desserts! This loaf cake is just that – simple and easy! The loaf comes together in 20 minutes and bakes up within an hour! The rosewater glaze takes all of 5 minutes to make too!
OIL VS BUTTER FOR THE RASPBERRY ROSE YOGURT LOAF CAKE
When looking at this recipe for Raspberry Rose Yogurt Loaf Cake, you will notice that I didn’t use butter, and instead used oil as my fat. WAIT! Hear me out! First, its easy. Using oil instead of butter makes such easy work of a cake. There’s no need to plan in advance and pull out the butter – you can just grab the oil and start! But the reasoning for using oil is beyond the easiness – 9 times out of 10 it results in a superior texture! Oil-based cakes make for a much moister and more tender texture. Why, you ask? Well, oil does a better job at encapsulating the flour molecules better than butter does. This superior encapsulation results in better lubrication and less gluten formation! YAY!
What all this means is that the cake will be more tender and more moist! While butter provides excellent flavor in a cake or cupcake recipe, if I can get away with using oil, I will always choose oil. And, in this Raspberry Loaf Cake, which is full of bright fruity flavor, you’re really not going to miss the flavor that butter provides. It’s a win-win!
MAKING THE RASPBERRY ROSE YOGURT LOAF CAKE
1.Beat eggs and sugar: Add the eggs, sugar, vanilla, and rosewater, to your stand mixer, then beat the three together for about 3-4 minutes. By the end, it should be fluffy, and be tripled in volume.
2. Add oil: Turn the stand mixer down to medium speed, then slowly drizzle the oil into the stand mixer while it continues to beat. After all the oil has been added, beat the mixture for another 30 seconds.
3. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, baking powder, and salt, then whisk them together to combine.
4. Alternate add the dry & wet to stand mixer: First add the 1/3 of the dry ingredients, then beat until just combined. Add ½ of the yogurt, and beat until just combined. Continue adding the wet & dry in this order, until all of the ingredients have been added (you’ll finish with the dry). Lastly, fold in the raspberries!
5. Add to pan & bake: Pour the Raspberry Rose Yogurt Loaf Cake batter into a prepared 9×5” loaf pan, then place into the oven to bake! When done, allow the Raspberry Loaf Cake to cool completely before glazing!
Decorating the Raspberry Rose Yogurt Loaf Cake
To decorate this Raspberry Rose Yogurt Loaf Cake I made a simple glaze that was flavoured with rosewater, to further enhance the rosewater floral flavor in the actual raspberry rosewater cake! If you’re looking for a glaze that is similar to mine – opaque and thick, then you want to use a minimal amount of liquid in making the glaze. I’m talking just enough liquid so that the glaze is no longer powdery. The consistency of this glaze will not be pour-able and it’s consistency will be even thicker than buttercream. You will need to pipe this glaze or spoon it onto the raspberry rose loaf cake. All that being said, this glaze will also be quite sweet. If you’re okay with a thinner glaze that maybe doesn’t hold it’s shape as well, then simply add more water. Finally, I decorated the loaf cake with freeze-dried raspberries and edible rose petals!
Substitutions and Alterations
• Sour cream or buttermilk can be used in place of yogurt.
◦ Frozen raspberries can be used in place of fresh.
Get the Recipe: Raspberry Rose Yogurt Loaf Cake
Ingredients
Raspberry Rose Yogurt Loaf Cake
- 2 ½ cups (300g) All Purpose Flour,, measured correctly †
- 1 ½ tsp Baking Powder
- 1/2 tsp Salt
- 1 ½ cup Sugar
- 3 Eggs
- 2 tsp Rosewater
- 1 tsp Vanilla
- 3/4 cup Vegetable Oil
- 1 cup Plain Yogurt, (do not use nonfat)
- 1 cup Fresh Raspberries
Rosewater Glaze
- 1 ½ cups Confectioners Sugar
- 1/2 tbsp Vegetable Oil
- 2-4 tbsp Boiling Water
- 1-2 tsp Rosewater
- Pinch of Salt
Equipment
- Stand mixer
Instructions
Raspberry Rose Yogurt Loaf Cake
- Preheat oven to 350°F, and prepare a 9×5” loaf pan with oil and parchment. In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine.
- In a stand mixer fitted with paddle attachment, add eggs, sugar, rosewater, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- On low, add the dry mixture to the stand mixer in 3 additions, alternating with the yogurt in between. Beat only until the batter becomes smooth. Fold in the raspberries.
- Add the batter to the loaf pan, then bake in the oven for around 1 hour, or until a toothpick comes out clean. Allow loaf cake to cool completely before glazing.
Rosewater Glaze
- Add all the ingredients into a bowl, and whisk well to combine. Pour or pipe over the cooled loaf cake to glaze.
Do you know how many calories a slice has?
I am waiting for the cake to come out of the oven:)
Hi there! It would be about 463 calories for 1/10 of the loaf with glaze. 397 calories without the glaze! ☺️
Just made this yesterday and it was really great! Very soft and flavorful
Amie this looks delicious and I can’t wait to try it! Could I use Greek yoghurt and get the same result?
Hi! I haven’t tested it with Greek yogurt so I can’t say for certain if the texture would be the same.. however, if you do use Greek yogurt I would do 2/3 cup greek yogurt and 1/3 cup water or milk. You can also substitute the yogurt out for sour cream if you have that!
Hi, what percent yogurt should I use?
2% or higher!
Where do you get rose water? Or how can you make it?
I just bought it at a baking store! You can find it online too.. just search ‘culinary rosewater’
If I don’t use rosewater, can I use a regular glaze over it? Does it affect the taste of the loaf cake significantly?
A regular glaze with a bit of vanilla would be great!
It was a lovely cake! Loved this recipe! Thank you.
So happy to hear that! Thanks!