Hi fibre raspebrry yogurt cake cut into squares on a board

High Fibre Raspberry Yogurt Cake

The addition of Arla high fibre yogurt, wholemeal flour and fresh raspberries add fibre to this tasty light cake.
Course Baking
Cuisine British
Skill Level Easy
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9
Calories 335kcal
Author Jacqueline Bellefontaine


  • 125 g butter softened
  • 125 g caster sugar
  • 2 eggs
  • 150 g carton Arla High Fibre raspberry yogurt
  • 1 lime grated zest
  • 4 tbsp milk
  • 150 g plain flour
  • 150 g wholemeal flour
  • 1 tsp bicarbonate of soda


  • 125 g raspberries
  • 50 g granulated sugar
  • 2 tbsp lime juice


  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease a 20cm (8inch) square cake tin.
  • Beat together the butter and caster sugar until light and fluffy.
  • Add the eggs one at a time and beat well. Add the yogurt, lime zest and milk 
  • Add the plain and wholemeal flour, and the bicarbonate of soda and gently fold in. Spoon into the prepared tin and level the top. Arrange the raspberries on top and gently push down into the cake mixture a little way. 
  • Bake for 45 minutes or until springy to the touch and beginning to pull away from the edge of the pan.

To make the topping:

  • Stir the granulated sugar and lime juice together and spoon over the cake whilst still hot. Allow to cool slightly before turning out onto a wire rack to cool completely.
  • Serve cut into squares.


Nutrition information is approximate and is meant as a guideline only.


Calories: 335kcal | Carbohydrates: 49g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 265mg | Potassium: 131mg | Fiber: 4g | Sugar: 22g | Vitamin A: 410IU | Vitamin C: 6.8mg | Calcium: 58mg | Iron: 1.5mg