Why You’ll Love This Recipe

This cranberry yogurt loaf cake is a simple yet elegant dessert that brings together the creamy richness of yogurt and the tart brightness of fresh or dried cranberries. It has a moist, tender crumb and a pleasantly tangy flavor that balances sweetness with just the right amount of zing. Lightly dusted with powdered sugar for a classic finish, this cake is perfect for afternoon tea, brunch tables, or holiday gatherings. It’s the kind of versatile recipe that’s equally at home as a snack or a refined dessert—and it’s easy to make with pantry staples.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder and baking soda
Salt
Granulated sugar
Eggs
Plain whole milk yogurt (or Greek yogurt)
Vegetable oil (or melted butter)
Vanilla extract
Fresh or dried cranberries
Lemon or orange zest (optional, for brightness)
Powdered sugar (for dusting)

Directions

Preheat the oven. Set oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Combine wet ingredients. In a large bowl, beat eggs with sugar until light and fluffy. Add yogurt, oil, vanilla extract, and lemon or orange zest (if using), and mix well.
Combine wet and dry. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Add cranberries. Fold in cranberries, reserving a few to sprinkle on top if desired.
Bake. Pour batter into prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool. Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Dust with sugar. Once cooled, dust the top with powdered sugar before serving.

Servings and Timing

Servings: 8–10 slices
Prep Time: 15 minutes
Bake Time: 50 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour 35 minutes

Variations

Citrus glaze: Replace powdered sugar dusting with a lemon or orange glaze for extra zing.
Nut addition: Fold in chopped walnuts or pistachios for added texture.
Vegan option: Use plant-based yogurt, flax eggs, and oil instead of butter.
Spiced version: Add a pinch of cinnamon, cardamom, or ginger to the batter.
Mini loaves or muffins: Bake in smaller molds and reduce baking time to 20–25 minutes.

Storage / Reheating

Room temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keeps well for up to 5 days when refrigerated. Bring to room temperature before serving.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
Reheating: Warm slices briefly in the microwave if desired, though this cake is excellent at room temperature.

FAQs

1. Can I use dried cranberries instead of fresh?

Yes. If using dried cranberries, consider soaking them in warm water or juice for 10 minutes to soften before folding into the batter.

2. Will Greek yogurt work in this recipe?

Yes, Greek yogurt adds extra richness. If it’s very thick, thin it slightly with milk before measuring.

3. Can I reduce the sugar?

Yes, reduce by up to ¼ cup without significantly affecting texture, though the cake may be more tart due to the cranberries.

4. Why did my loaf crack on top?

A cracked top is normal in loaf cakes. It happens as the batter rises and sets unevenly—no need to worry.

5. How do I prevent cranberries from sinking?

Toss them lightly in flour before folding them into the batter. This helps suspend them evenly.

6. Can I use frozen cranberries?

Yes, do not thaw them before adding to the batter to prevent bleeding.

7. Is this loaf cake very sweet?

No, it leans toward a balanced, slightly tangy profile, which makes it versatile and not overly rich.

8. What’s the best way to dust with sugar?

Use a fine mesh sieve to evenly dust the surface with powdered sugar once the cake is completely cooled.

9. Can I add a citrus glaze instead of powdered sugar?

Absolutely. A lemon or orange glaze pairs beautifully with the tart cranberries and adds extra flavor.

10. Can I make this gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. You may need to adjust liquid slightly depending on the blend used.

Conclusion

This Cranberry-Studded Yogurt Loaf Cake Lightly Dusted with Powdered Sugar is a wonderfully simple and elegant recipe that highlights the brightness of cranberries and the creamy richness of yogurt. Moist and tender with just enough sweetness, it’s the perfect cake to enjoy with coffee, serve at brunch, or gift during the holidays. Its straightforward method and lovely flavor make it a reliable favorite you’ll return to again and again.