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Redcurrant yoghurt loaf cake with fresh redcurrants on top, two slices cut out.
5 from 1 vote

Redcurrant Yoghurt Loaf Cake

A seasonal summery redcurrant loaf cake using fresh summer redcurrants, made with yogurt for a smooth creamy texture
Course Baking
Cuisine British
Keyword redcurrant cake
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 258kcal


  • 90 g unsalted butter
  • 120 g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste I used Little Pod
  • 150 g self-raising flour
  • 90 g Greek yoghurt
  • 60 g redcurrant compote*


  • Cream the butter together with the sugar until soft.
  • Add the eggs and mix well.
  • Add the vanilla bean paste and flour and fold in.
  • Add the yoghurt and mix well.
  • Drop in the redcurrant compote and mix gently so it stays a little marbled.
  • Pour the cake mixture into a 2 lb loaf tin, I prepared mine with cake release spray as I had run out of baking paper.
  • Bake at 180 degrees for approx. 30 minutes or until golden brown and the middle is cooked through (check using a cake tester or skewer).
  • Allow to cool slightly then remove gently from the loaf tin and leave to cool fully on  a rack.
  • Enjoy.


* I made my own redcurrant compote with 215 g of redcurrants, 125 ml of water and 65 g granulated sugar. Bring to the boil in a pan then reduce the heat and simmer until it begins to thicken and jellify (about 20 mins). Cool down and use in the recipe below. You'll also have some left over to serve with Greek yoghurt and oats for a lovely breakfast!


Calories: 258kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 21mg | Potassium: 33mg | Sugar: 15g | Vitamin A: 345IU | Calcium: 25mg | Iron: 0.4mg