Description
This Strawberry Yogurt Breakfast Cake is soft, moist, and lightly sweet, made with creamy Greek yogurt and fresh strawberries. Perfect for slow mornings, coffee breaks, or a gentle homemade breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 1/2 cups fresh strawberries, chopped
Instructions
- Preheat oven to 175°C / 350°F and line a baking pan with parchment paper.
- Whisk eggs and sugar until pale and slightly thick.
- Add Greek yogurt, oil, vanilla, and lemon zest. Mix gently.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Lightly coat strawberries with flour and fold into batter.
- Pour batter into pan, smooth the top, and add extra strawberries if desired.
- Bake for 40–45 minutes until golden and a toothpick comes out clean.
Notes
Use full-fat Greek yogurt for the best texture. Store covered at room temperature for one day or refrigerate up to four days. This cake freezes well when wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
