Here’s a Raspberry Pistachio Yogurt Loaf Cake for your weekend baking adventures! There’s something about ending the week on a sweet note that makes Sunday baking so ideal. And I must say, if you’re looking for a tasty new recipe to try, this is the one. I’m really proud of how this one turned out; it took a bit of trial and error, but boy did I get it right.

The yogurt and olive oil keep the loaf so incredibly moist and soft inside, while the sprinkle of sugar and pistachios on top add the perfect amount of crunch. The raspberries compliment the pistachios and balance out the sweetness with just a little bit of tangy tartness. And the icing drizzle. Oh, the drizzle! It’s truly just so, so good. I’m eating a slice as I write this post, so you know it’s real.

Raspberry Pistachio Yogurt Loaf Cake Recipe

Some Tips:

Be careful not to overmix the batter when combining the dry to the wet! I made this mistake while testing this recipe, and overmixing can lead to a stodgy cake.
Toss the raspberries in flour before mixing them into the batter. This helps them to not all sink to the bottom in the pan.
Fresh vs Frozen raspberries? I tried both, and while you can work with either, I found that fresh berries gave better results. Frozen berries can release quite a bit more liquid while baking, which can also result in a soggy or stodgy cake.

This loaf cake is truly so delicious and the texture is just spot on. I would recommend making it for a weekend brunch treat. Having a warm slice, fresh from the oven, with a side of hot tea or coffee in the morning….mmmm! It also makes for an equally satisfying afternoon snack, so really whatever time of day you fancy.

I’ll admit, this recipe isn’t necessarily ‘healthy’, per se. But it is pretty high in protein thanks to the yogurt and, I mean, hey...raspberries and pistachios definitely add some nutritious value. Plus, sometimes it’s healthy for the soul to enjoy a homemade treat every now and then. Seriously, this is one for the books. Bust out those aprons and get your baking on--you won’t regret it.

If you do give this mouthwatering Raspberry Pistachio Yogurt Loaf Cake a try, be sure to comment below and/or tag me on Instagram to let me know how you like it! I love to hear what you think.

Take care xx
Slim

Raspberry Pistachio Yogurt Loaf Cake

Prep time: 15 minutes

Cook time: 60 - 70 minutes

Total time: 85 minutes

Serves: 12

Ingredients

For the loaf cake:

2 ¼ cup all purpose flour + 1 tbsp
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup plain whole milk greek yogurt (2% works too)
⅓ cup olive oil
3 eggs at room temperature
1 tsp vanilla bean paste (or vanilla extract)
½ cup sugar + 1 tbsp
¼ cup honey
1 cup fresh raspberries
¼ cup unsalted pistachios, chopped

For the icing:

½ cup powdered sugar
1 ½ tbsp almond milk

Instructions

Preheat the oven to 350℉ and grease a loaf pan with butter or nonstick spray. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large stand mixer bowl, add the yogurt, olive oil, eggs, vanilla, sugar, and honey. Beat together on medium until completely combined. Careful not to beat too much.
Add the dry ingredients to the bowl with the wet ingredients and gently stir together with a spatula just until mixed and a batter is formed. Don’t over mix!
Next, carefully toss the raspberries with the 1 tbsp of flour and then gently stir them into the batter.
Pour batter into the prepped loaf pan and then sprinkle the pistachios and remaining 1 tbsp of sugar on top.
Bake for 25 minutes and then remove the loaf from the oven. Cover lightly with a tented piece of tin foil. Return to oven to bake for an additional 35 - 45 minutes, or until a skewer or knife comes out mostly clean. Let cool in the pan for about 20 minutes.
Meanwhile, make the icing by whisking together the powdered sugar and almond milk, adding in the milk one teaspoon at a time so you don’t make it too liquidy.
Once the loaf has cooled a bit, remove from the pan, drizzle with the icing, and enjoy!