Raspberry yoghurt loaf

Pop the kettle on!

  • 30 mins preparation
  • 1 hr cooking
  • Serves 12
  • Print
Bursts of sweet raspberries and topped with a delicate cream cheese frosting, this lovely light yoghurt loaf is best served fresh alongside your fave cuppa.
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Raspberry yoghurt loaf
  • 1/2 cup (125g) reduced-fat dairy-free spread
  • 3/4 cup (165g) firmly packed brown sugar
  • 2 eggs
  • 1 1/4 cup (200g) wholemeal self-raising flour
  • 1/2 cup (140g) low-fat yoghurt
  • 100 gram frozen raspberries
Cream cheese frosting
  • 80 gram light cream cheese
  • 1/3 cup (55g) icing sugar mixture
  • 1 teaspoon lemon juice


Raspberry yoghurt loaf
  • 1
    Preheat the oven to moderate, 180°C (160°C fan-forced). Grease an 11cm x 25cm loaf pan (inside top measurement); line base and two long sides with baking paper.
  • 2
    Using an electric mixer, beat spread and sugar in a medium bowl until light and fluffy. Add eggs, one at a time, beating until just combined.
  • 3
    Stir in flour, yoghurt and raspberries. Spread mixture into prepared pan.
  • 4
    Bake in a moderate oven for about 1 hour. Stand for 10 minutes before turning onto a wire rack to cool.
  • 5
    To make cream cheese frosting, whisk all ingredients in a small bowl until smooth.
  • 6
    Spread loaf with cream cheese frosting.

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