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Tag Archives | Flax

Raspberry Loaf Cake

Light yogurt loaf cake with milled flaxseed, iced and garnished with fresh raspberries.

The Sauce: Vanilla Icing – Cooked icing with powdered sugar, milk, butter and vanilla extract is poured over the cake while still warm. In ten minutes the icing sets up and holds the berries.

‘Great Sauces Transform Good Food into Gourmet’ 

Loaf pan for a cake

Dense cake-like breads such as Banana, Pumpkin and Zucchini bake in loaf pans. They’re sometimes iced then sliced. Baked loaf-style and iced, this Raspberry Loaf Cake is in the same shape but very light. It’s made with yogurt rather than fat and has milled flaxseed in the batter.

Sliced Raspberry Loaf CakeFresh raspberries are placed on the top right after the icing is poured along the top. I love to set them with the rounded side up like little ruby crowns. Finish it with a little fairy dust (milled flaxseed). It’s a fresh and fruity dessert that’s light enough to enjoy without guilt.

You might also enjoy Orange Coconut Bread, Chocolate Raspberry Torte, Jumbleberry Pie, Financiers, Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream, Strawberry and Cream Pound Cupcakes and Strawberry Chiffon Cake.

4 of 4 part series ”Berry Season Desserts”. Part 1 Blueberry Cheesecake, Part 3 Berries Van Gogh and Part 4 Cherry Slab Pie. Click here and here for more about berries.

2012 AniversaRecipe – Chicken Thighs with Smoky Sweet Dry Rub
2011 AniversaRecipe – Maple Coconut Granola and Slalamagoo

Recipe: Raspberry Loaf Cake

Prep Time: 25 Minutes | Cook Time: 55 Minutes | Yield: 8-10 Servings | Level: Moderate

Raspberry Loaf Cake

  • 1 1/4 cup granulated sugarBatter with raspberries
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup flour
  • 1/2 tsp instant yeast
  • 3/4 tsp salt
  • 2 Tbsp milled flaxseed, plus more for garnish
  • 2/3 cup plain Greek yogurt, room temperature
  • 2 Tbsp butter, melted
  • 1 cup fresh raspberries, divided

Vanilla Icing

  • 2 Tbsp butter, softened
  • 6 Tbsp whole milk, divided
  • 1/2 tsp vanilla
  • pinch salt
  • 2 1/2 cups powdered sugar, divided

Special Equipment – 9×4 1/2 or 10×4 loaf pan

Raspberry Loaf Cake
1 Preheat the oven to 350 degrees. Coat a 9×4 1/2 or 10×4 loaf pan with cooking spray, line with parchment and lightly spray again.

flour and milled flax2 With a stand mixer beat granulated sugar, eggs, yolks and vanilla until pale and fluffy, about 5 minutes.

3 Meanwhile combine flour, yeast, 3/4 teaspoon salt and flaxseed in a small bowl.

4 In another small bowl combine yogurt and 2 tablespoons melted butter.

baked loaf cake5 Fold flour mixture into egg mixture with spatula. Fold in yogurt mixture. Carefully fold in 1/2 cup raspberries.

6 Pour batter into prepared loaf pan and bake at 375 degrees until toothpick comes out clean, about 47-53 minutes. Cool on a wire rack for 20 minutes then remove from pan and finish cooling.

Vanilla Icing
7 Melt 2 tablespoons softened butter in a small saucepan over medium low heat. Stir in 4 tablespoons milk, vanilla and salt. Whisk in powdered sugar 1/2 cup at a time until icing is thick but pourable. Adjust with additional milk as needed.

Iced Raspberry Loaf Cake8 Pour icing over cooled cake allowing to drip over sides. Garnish with remaining 1/2 cup raspberries and flaxseed. Let icing set for 10 minutes before slicing.

You can bake it in a 9×9 baking pan for a more traditional shape cake. Adjust baking time by removing from oven when top springs back to a light touch. Ice then garnish with fresh raspberries and milled flaxseed.

Serve this for a late night dessert or with afternoon herbal tea.

Dish Designer

  • Exchange Greek yogurt for regular strained yogurt.

Inspiration – Martha Stewart
Cook with Sauces
Raspberry Loaf Cake
Written by
Photographs by Helen Horton
Updated: July 23, 2013

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