A sweet vanilla loaf cake, made using vanilla greek yogurt, and then topped with a berry jam glaze. An easy, from scratch loaf cake, with a fruity glaze, that’s perfect for Spring…eat it for breakfast, with afternoon tea or for a late night snack!
Foodlyn recently sent me some yummy jams from Jamnation Jams, and I was super excited to use the Razzle Bazzle Raspberry Jam in some dessert concoction! I had some greek yogurt in the fridge that I needed to use up (no wasting food in this house), so I thought a vanilla greek yogurt loaf cake topped with the Razzle Bazzle jam sounded amazing. And it was!
My sister came over the morning after I made this loaf cake, so I sent a chunk of this loaf cake home with her, and she loved it! James and the guys at the firehouse got the rest of the loaf cake and gobbled it up. They said the glaze on the loaf cake tasted like raspberry sorbet! Yum!
And like I said before, this loaf cake is so simple to make!
Vanilla Greek Yogurt Loaf Cake with Berry Jam GlazePrint Recipe
- LOAF CAKE:
- 1/2 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1/2 tablespoon vanilla extract (I used Ballard Extracts Vanilla Extract)
- 3 eggs, room temperature
- 1/2 cup (or one 5.3-ounce container) nonfat vanilla greek yogurt, room temperature
- pinch of ground nutmeg
- pinch of salt
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- BERRY JAM GLAZE:
- 1-1/2 cups powdered sugar
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract (I used Ballard Extracts Vanilla Extract)
- 2/3 cup jam (I used Jamnations Razzle Bazzle Raspberry Jam)
PREPARE LOAF CAKE:
Preheat oven to 350-degrees. Line a 9-inch x 5-inch loaf pan with parchment paper and spray with baking spray. Set aside.
In the bowl of a stand mixer, beat the butter on medium-high speed until creamy. Add the sugar to the butter and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract to the butter and sugar and mix until combined. Add the eggs to the mixture one at at time, fully mixing in each egg before adding the next egg. Add the vanilla greek yogurt to the mixture and beat on medium-high speed until all ingredients are fully incorporated.
Change the mixer to low speed and slowly add the nutmeg, salt, flour and baking soda to the wet ingredients. Mix on medium until ingredients are incorporated, but do not over mix.
Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are thoroughly mixed. Pour batter into prepared pan and bake in 350-degree oven for 45-60 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
Remove loaf cake from the oven and let set on the counter until cool.
Once the loaf cake has cooled, prepare the glaze. In a medium bowl, add the powdered sugar, melted butter, vanilla extract and jam. Stir until combined. If glaze is too thin, add more powdered sugar. If glaze is too thick, add hot water a teaspoon at a time until desired consistency is reached.
Pour glaze over the cooled loaf cake and let set completely before slicing.
Store loaf cake in an airtight container at room temperature. Loaf cake with glaze is best eaten with 2-3 days of baking.
I topped my loaf cake with sprinkles. Because sprinkles are F-U-N!!
Cut yourself a slice and grab a cup of coffee. You deserve it!
This cake is a piece of cake to make. What are you waiting for?! 🙂
If you would like to purchase the Jamnation Razzle Bazzle Jam I used in this recipe, click HERE! If you would like to purchase the amazing Ballard Extracts Vanilla Extract I used in this recipe, click HERE. A huge thank you to Foodlyn for sending me this lovely jam and the mmmmm mmmm good Ballard Extracts 🙂
PS….I have linked this recipe up to the MEAL PLAN MONDAY link party! Click the link to check out the party 🙂