Raspberry, lemon and yoghurt tea loaf

This recipe is from The Great British Farmhouse Cookbook by Sarah Mayor. From the Yeo Vally Family Farm. Read my review of the book here.

It is a wonderful cake, the following sentence makes me snort a little bit because it’s not a sentence I’d thought I’d write.

Here goes: I made this cake and took it to my Women’s Institute meeting and it proved very popular.

A few short years ago I was standing on a table at 5 am dancing to David Morales and now I’m baking cakes for the WI and I like it.

Anyhow, I digress. Firstly, can I point out this is a cake to have with a nice cup of tea. There is no actual tea in the cake (I read the ingredients and instructions twice because I thought I was missing something).

Raspberries and lemon are a gorgeous combination an alternative could be blackberries or blueberries.
You will need a 900 kg loaf tin, some non-stick baking paper and tin foil.

Makes one 1kg loaf (enough for a lot of WI ladies)


250g plain flour
2 tsp baking powder
pinch salt
115g soft butter
255g caster sugar
finely grated zest and juice of 1 large lemon
2 large free range eggs
100g wholemilk natural yoghurt
25g ground almonds
200g fresh raspberries
100 granulated sugar, plus extra for sprinkling

Peheat the oven to 108c/Gas 4. Grease and line a 900g loaf tin with baking paper.

Sift together the flour, baking powder, salt. Put to one side.

Cream together butter and caster sugar in a large mixing bowl, until pale and fluffy. This takes around 5 minutes depending on how much your arms can cope with, it took me longer. A bit of energy from the elbow helps. Beat in the lemon zest, then one egg. Add a table-spoon of the sifted flour with the second egg. Then fold in large spoonfuls of the sifted flour and the yoghurt into the mixture. Mix until smooth. Finally, fold/mix in the ground almonds. I switched between a wooden spoon and a whisk.

Put a third of the mixture into the bottom of the loaf tin and scatter a third of the raspberries and repeat twice more. Ending with a layer of raspberries.

Bake for 45-50 minutes, the cake should be browned. Cover with foil and bake for 20-25 minutes.
A skewer or knife poked into the middle should come clean.

Leave to cool for 5 minutes.
Mix the granulated sugar with the lemon and pour it over the top of the cake. (it looks like a lot of sugar and mixture but the cake absorbs it). Leave it to soak for a further 5 minutes.

Remove from the tin and allow to cool.

Sprinkle the top with a little bit more sugar. Pop the kettle on make a nice cup of tea and enjoy with a fat slice of cake.

I think David Morales would love this cake as much as the women of the WI.



  1. Ally Bean

    YUM! I haven’t made any tea breads in years. My mother almost always had something homemade like this around the house. I’d forgotten all about that. Now, I’m off to add the ingredients to my shopping list & give this recipe a go.

  2. jenny paulin

    i will be making this at some point Gemma as it was the recipe which jumped out at me as soon as first started flicking through the pages of the cook book. It just looks the business and am not surprised it went down a storm at your WI. i think i may need to join a WI near me as it sounds like I might enjoy it x

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