Description
This Strawberry Lemon Yogurt Cake is soft, moist, and bursting with fresh strawberries and bright lemon flavor. Made with creamy Greek yogurt and real lemon zest, it bakes up tender with juicy berry pockets in every slice. Perfect for spring gatherings, brunch, afternoon coffee, or a light dessert, this easy cake balances citrus freshness with sweet strawberries for a comforting treat that tastes like sunshine.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 3 large eggs (room temperature)
- 1 cup (240g) plain Greek yogurt (full-fat)
- 1/2 cup (120ml) vegetable oil
- Zest of 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (200g) fresh strawberries, chopped
- 1 tablespoon flour (to coat strawberries)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 180°C (350°F). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs and sugar until pale and slightly fluffy.
- Mix in the Greek yogurt, then add the oil, lemon zest, lemon juice, and vanilla. Stir until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Toss the chopped strawberries with 1 tablespoon flour, then gently fold most of them into the batter (save a small handful for the top).
- Pour the batter into the pan, smooth the top, and scatter the remaining strawberries over the surface.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely. Dust with powdered sugar before serving.
Notes
For the best texture, use full-fat Greek yogurt and room-temperature eggs. Coating the strawberries in flour helps keep them from sinking. Store covered at room temperature for up to 2 days, or refrigerate up to 5 days. Freeze individual slices tightly wrapped for up to 2 months. Let chilled slices sit at room temperature 15–20 minutes before serving for brighter lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: B
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg