Description
This strawberry lemon snack cake is soft, bright, and perfect for everyday baking. Made with fresh strawberries, real lemon zest, and a tender yogurt-based crumb, this simple one-pan cake feels comforting and homemade. It’s easy to prepare, stays moist for days, and works beautifully as a casual dessert or afternoon treat.
Ingredients
Scale
- 1 1/2 cups fresh strawberries, chopped
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup neutral oil
- 1/2 cup plain or Greek yogurt
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 175°C (350°F) and line an 8-inch square pan.
- Whisk eggs and sugar until pale.
- Add oil, yogurt, lemon zest, lemon juice, and vanilla.
- In a separate bowl, mix flour, baking powder, and salt.
- Fold dry ingredients into wet mixture gently.
- Fold in most of the strawberries.
- Pour batter into pan and top with remaining strawberries.
- Bake for 30–35 minutes until golden and set.
- Cool before slicing.
Notes
Use ripe strawberries for best flavor. Pat them dry if very juicy. This cake stores well at room temperature for 2 days or refrigerated for up to 5 days. Delicious plain or with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg