{"id":16444,"date":"2021-07-15T08:12:00","date_gmt":"2021-07-15T07:12:00","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=16444"},"modified":"2024-10-08T17:24:15","modified_gmt":"2024-10-08T16:24:15","slug":"loaf-cake-lemon","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/loaf-cake-lemon\/","title":{"rendered":"Loaf Cake Lemon, Yogurt And Raspberries"},"content":{"rendered":"\n

Celebrating 5 years of blogging (anniversary was actually 3 months ago) with one of the very first recipes I shared here on Healthy Little Cravings: loaf cake lemon, yogurt and raspberries, easy, moist and so delicious.<\/strong><\/p>\n\n\n\n

If you love the flavour of raspberries in a \"refreshing\" cake, you cannot miss this! <\/p>\n\n\n\n

\"Photo<\/figure>\n\n\n\n

Raspberries, the flavour of freshness!<\/h2>\n\n\n\n

Listen, I LOVE chocolate<\/strong> cakes. But I noticed I especially love chocolate cakes with raspberries. My love for raspberries has no end.
The power of this fruit of making everything taste better and more balanced is incredible.<\/strong><\/p>\n\n\n\n

So if you tell me you're going to serve loaf cake lemon, raspberries and yogurt as a dessert...I'm in! Especially if the lunch\/dinner was a bit heavy;)
This cake tastes so fresh, and \"cleanses\" the palate from any other heavy flavours<\/strong> you may have in your mouth after a meal (I'm sorry, I can't really find a translation from Italian to English for this: we say that something \"sgrassa il palato<\/em><\/strong>\", which literally means \"degrease<\/em> the mouth<\/em>\". Hope you got the idea.)<\/p>\n\n\n\n

One note about the ingredients<\/h3>\n\n\n\n

In the recipe I posted 5 years ago I used 00 flour (all purpose) and a larger amount of white sugar.
This time instead I tested it with a lower amount of light brown sugar<\/strong>* (gave more moistness - read paragraph below) and another kind of flour.
This type of flour <\/strong>is <\/strong>called \"tipo 1\" <\/em><\/strong>a<\/em>nd it's generally less refined than \"00 flour\". In terms of substitution you can use a mixture of all purpose and whole wheat (I would go with 70% all purpose and 30% whole wheat), or 100% all purpose.
I wouldn't use 100% whole wheat because that would result in a tougher cake.<\/p>\n\n\n\n

In terms of acidic ingredients, I've used Greek Yogurt but I am pretty sure you can use sour cream or regular yogurt too (haven't tested yet though). Personally, I love the combo greek yogurt-raspberries so I wouldn't change it.<\/p>\n\n\n\n

*P.S. for the photos I used white sugar, just because it looked a little bit paler.<\/p>\n\n\n\n

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What makes a loaf cake moist and tender?<\/h2>\n\n\n\n

Hope you don't mind if I mention Samin Nosrat and her \"Salt, Fat, Acid, Heat<\/a>\" book once again (it's the third time, read these two posts - one <\/span><\/strong><\/a>and two<\/a><\/span><\/strong>- to know why I mentioned her already).<\/p>\n\n\n\n

See, if you want to avoid having a dry cake, and instead your goal is tenderness and moistness, there's one thing that you can do: use oil.<\/span><\/strong>
Samin says \"oil efficiently coats flour proteins and prevents strong gluten<\/em><\/strong> networks from forming (...) so this oil barrier significantly inhibits gluten formation\".<\/em><\/strong><\/p>\n\n\n\n

In addition to that, you can also work with acidic ingredients<\/strong> (like Greek yogurt and lemon, in this case) that contribute to tenderness.
Same with brown sugar:<\/strong> it's naturally moist and so will be your cake (this also makes the cake a little bit more brownish, so if you don't want that just use white sugar - like I did for the photos).
Oh, and as usual remember to not over-mix the batter (so again you can inhibit gluten formation).<\/p>\n\n\n\n

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If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy!<\/strong>  🙂<\/p>\n\n\n

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Remember: if you try one of my recipes, tag me on Instagram<\/a> or DM me the photos!<\/em> <\/p>\n\n\n\n

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Don\u2019t forget to pin and share this easy and delicious recipe!<\/strong><\/em><\/p>\n\n\n\n<\/a>\n\n\n\n

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<\/div>
\"Icing<\/a><\/div>\n\n\n
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LOAF CAKE LEMON, YOGURT AND RASPBERRIES<\/h2>\n\n\t\t
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<\/div>\n\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t\t\n\t\t\n\t\t
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<\/g><\/svg><\/span> Prep Time: <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time: <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t\t
<\/g><\/svg><\/span> Servings: <\/span>1<\/span> cake<\/span><\/span><\/div>\n
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Author: <\/span>Roberta<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\t

Ingredients<\/h3>