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Loaf cake that is flavoured with rosewater and speckled with fresh raspberries. Glazed with a thick rosewater glaze

Raspberry Rose Yogurt Loaf Cake

Print Recipe
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!
Course Baking
Cuisine American
Keyword fresh raspberries, loaf, loaf cake, raspberries, raspberry loaf cake, rosewater, rosewater glaze, Valentines Day, yogurt
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf

Equipment

  • Stand mixer

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

Instructions

Raspberry Rose Yogurt Loaf Cake

  • Preheat oven to 350°F, and prepare a 9x5” 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.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)