Loaf Cake
Indulge in the delicious blend of our berry skyr loaf cake. The creamy vanilla skyr gives it a soft, tender texture, while fresh blueberries and raspberries add a burst of vibrant flavour. Finish it with a spoonful of skyr and a sprinkle of freeze-dried raspberries for an elegant touch. Perfect for breakfast or an afternoon snack, this cake is as beautiful as it is tasty.
Ingredients
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3
Eggs
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150 g
Sugar
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75 ml
Rapeseed oil
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200 g
Wheat flour
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1½ tsp
Baking powder
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1 pinch
Salt
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1 tsp
Vanilla extract
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80 g
Fresh berries (e.g. blueberries and raspberries) with 1 tbsp wheat flour
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To serve
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Freeze-dried raspberries
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Getting the texture right in a loaf cake can be tricky, but a few small adjustments can make all the difference. First, avoid overmixing once the flour goes in – too much mixing develops gluten, which can lead to a dense or tough cake. Gently fold dry ingredients into the wet just until combined. Too much moisture from skyr, oil, or berries can also cause a gummy texture. Always measure ingredients carefully using a kitchen scale. Then coat fresh or thawed berries in a little flour before folding them in. This helps reduce juice release and keeps them from sinking. Another tip is to let all ingredients come to room temperature before mixing to help everything blend smoothly.
For a light, vibrant finish, mash a few fresh raspberries into the skyr before spooning it over the cake. The berries tint the skyr a soft pink and add a subtle tang that complements the sweetness of the loaf. Top with a few extra raspberries or freeze-dried pieces for a beautiful, berry-rich touch.
Grease it well: lightly coat the entire inside of the loaf tin with oil or softened butter, including the corners and edges. Line with baking paper: cut a strip of baking paper to fit the base and up the longer sides. This gives you helpful ‘handles’ to lift the loaf out easily once baked. Let it cool slightly: after baking, leave the cake in the tin for 10 minutes. This helps it firm up and pull slightly away from the sides. Loosen the edges: run a butter knife gently along the short ends (the unlined sides) to release any stuck spots. Lift and cool: use the baking paper to lift the cake out and transfer it to a cooling rack. Let it cool completely before slicing for the best texture.
Questions about loaf cake
If you're interested in making the perfect loaf cake, this next section offers answers to common questions and tips on how to get great texture, keep your cake moist, and use ingredients like vanilla skyr to make every loaf delicious.
Why do I need to toss the berries in flour before baking?
Tossing the berries in a little flour helps keep them evenly distributed throughout the cake. Without it, their weight and juiciness can make them sink to the bottom. A light flour coating gives each berry a starchy layer that helps them stay suspended in the batter while also soaking up excess juice, preventing sogginess or discolouration. The result is a loaf cake with a consistent texture and bright bursts of berry flavour in every slice.
How can I tell when the loaf cake is perfectly baked?
To check if your loaf cake is done, insert a toothpick into the centre, avoiding any berries. It should come out clean or with just a few dry crumbs attached. Gently press the centre of the cake, if it springs back, it’s ready. The surface should be lightly golden and starting to pull away from the edges of the tin, and your kitchen will smell sweet and fragrant. For the most accurate result, use an instant-read thermometer: the internal temperature should be 93-99°C. Begin checking around the 50-minute mark, and once baked, let the cake cool in the tin for 10 minutes before unmoulding to help it set properly.
What can I use instead of vanilla sugar or paste?
If you don’t have vanilla sugar or paste, there are plenty of easy substitutes. Use one teaspoon of vanilla extract for each teaspoon of vanilla sugar or paste, adding it with the wet ingredients after beating the eggs and sugar but before the oil and skyr. For a more natural flavour, use the seeds from half a vanilla pod or a pinch of vanilla powder. For a different twist, add ¼ teaspoon of almond extract with a little lemon zest for a fresh, aromatic touch. Maple syrup or honey also work nicely, they add gentle sweetness and moisture, so reduce the regular sugar slightly to keep the flavour balanced.
Nutritional values
Nutritional value, per
1552 Kcal
| Fibre | - | 9.9 gram fibers |
| Protein | 9.6 | 36.8 gram |
| Fat | 11.2 | 19.6 gram |
| Carbohydrates | 79.2 | 302.6 gram |
Recommended information
Serving suggestion
Mix it up: flavourful add-ins to make your loaf cake your own
Give your snack a personal twist with creative flavours, mix-ins, and toppings. Add nuts or dried fruit such as cranberries or apricots for texture, or brighten the flavour with grated lemon zest and a tablespoon of lemon juice. For extra indulgence, fold in 50 g of chopped white or dark chocolate along with the berries.
Top your loaf with a vanilla glaze, a dusting of powdered sugar, or a drizzle of berry syrup for sweetness and shine. For a playful twist, layer the batter with jam or create a marbled effect using chocolate spread or fruit purée. You can also swap rapeseed oil for melted butter to give the crumb a richer flavour.
Can I use a different pan size?
Yes, you can use a different pan for this loaf cake, but you’ll need to adjust the baking time. For mini loaf tins, divide the batter evenly and shorten the baking time – start checking for doneness at around 25-30 minutes.
If you opt for a large rectangular pan, such as 33 × 23 cm, the batter will spread thinner and bake more quickly, so keep a close eye on it. Always use the toothpick test to check for
doneness, and keep the oven at 175°C, watching carefully to prevent the edges from over-baking.
Common reasons your loaf cake didn’t rise properly
If your loaf cake didn’t rise as expected, a few simple factors could be to blame. Using old or not enough baking powder is one of the most common issues — make sure it’s fresh and measured accurately. Oven temperature also plays a key role, so check that it’s fully preheated to 175°C before baking.
Overmixing can make the cake dense by developing too much gluten, while undermixing may leave dry pockets of flour. Mix gently until just combined and bake the batter soon after mixing so the leavening works effectively. Use room-temperature eggs and skyr to help the batter blend smoothly and rise evenly.
What’s the best way to store leftovers?
Once your loaf cake has fully cooled, wrap it tightly in baking paper or foil and place it in an airtight container. Store it at room temperature for up to three days to keep it soft and moist. If you want to keep it longer, slice the cake and freeze individual pieces – just make sure they’re well wrapped to avoid freezer burn. When you’re ready for another slice, let it thaw at room temperature or give it a quick warm-up in the microwave.
Other on-the-go snacks to try
Loaf cake makes a great on-the-go snack because it’s easy to slice, pack, and enjoy anywhere. If you’re looking for even more tasty options to keep things interesting, here are a few favourites to try:
· Cinnamon roll cake: a soft, swirly, cinnamon-scented treat that brings cosy sweetness to any moment. · Yoghurt cake: featuring zesty lemon and crunchy poppy seeds, this cake is light, fresh, and beautifully tender. · Yoghurt bread: a savoury loaf made with oatmeal, fresh squash, and savoury ham cubes, all encased in a golden, crispy crust.
Craving more ideas? Explore our full collection of on-the-go snacks.
