Strawberry Lemon Yogurt Cake Recipe

Introduction

This strawberry cake is a delightful treat bursting with fresh fruit flavor and a tender, moist crumb. It’s perfect for warm afternoons or as a charming dessert to share with friends and family. Easy to make and beautiful to serve, it combines juicy strawberries with a zesty lemon touch.

Ingredients

• 500g / 1 lb strawberries, hulled (tops removed)
• 1 cup sugar (caster/superfine preferred, granulated also works)
• 1/2 cup oil (canola or vegetable oil)
• 2 large eggs (~50g/1.75 oz each)
• 1 tbsp grated lemon rind
• 1/4 cup lemon juice (about 1 large lemon)
• 1 cup plain yoghurt, unsweetened (Greek or regular)
• 1 tsp vanilla extract (or essence)
• 2 1/4 cups plain flour (all purpose)
• 4 tsp baking powder (or 1 1/4 tsp baking soda)
• Pinch of salt
• Whipped cream (to serve)
• Extra strawberries (to top)
• Icing sugar / powdered sugar (for dusting)

Instructions

1. Step 1: Preheat your oven to 200°C/390°F (180°C fan). Grease and line a 23 cm / 9″ cake pan with baking paper or parchment paper.
2. Step 2: Prepare the strawberries by dicing about one-third (1 cup) into approximately 1.5 cm / 1 inch pieces for the cake filling. Cut the remaining strawberries in half for the topping.
3. Step 3: In a large bowl, whisk together the sugar, oil, eggs, lemon rind, lemon juice, yoghurt, and vanilla extract for about 1 minute until well combined.
4. Step 4: Add the flour, baking powder, and salt to the wet mixture, whisking well until the batter is smooth and lump-free.
5. Step 5: Pour half of the batter into the prepared cake pan and smooth the surface evenly. Scatter the diced strawberries evenly over the batter.
6. Step 6: Pour the remaining batter over the strawberries and smooth the top. Arrange the halved strawberries, cut side down, evenly over the surface.
7. Step 7: Bake for about 50 minutes or until a skewer inserted in the center comes out clean. If the cake browns too quickly, cover loosely with foil and continue baking.
8. Step 8: Let the cake stand in the pan for 15 minutes before transferring it to a cooling rack. Allow it to cool for at least 15 minutes.
9. Step 9: Dust the cooled cake with icing sugar and serve warm or at room temperature with whipped cream or, if warm, with ice cream.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor. If strawberries are out of season, frozen can be used but thaw and drain well before adding.
• Swap plain yoghurt for Greek yoghurt to add extra moisture and a slight tang.
• For a citrus twist, add a little orange zest along with the lemon rind.
• Try topping with toasted almonds or a light crumble topping for added texture.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently before serving if desired, or enjoy cold with cream. The cake is best fresh but can be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the oil with butter?

Yes, you can use melted butter instead of oil for a richer flavor. Use the same quantity and mix well with the wet ingredients.

What if I don’t have plain yoghurt?

If you don’t have plain yoghurt, sour cream or buttermilk can be used as alternatives to keep the cake moist and tender.

Strawberry Lemon Yogurt Cake Recipe

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4.8 from 178 reviews

A moist and flavorful Strawberry Cake bursting with fresh strawberries, zesty lemon, and creamy yogurt. This easy-to-make cake combines diced strawberries in the batter with halved berries on top, creating a beautiful and delicious dessert perfect for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Strawberries

• 500g / 1 lb strawberries, hulled (tops removed)

Cake Batter

• 1 cup sugar (caster or superfine preferred, granulated also okay)
• 1/2 cup oil (canola or vegetable oil)
• 2 large eggs (~50g/1.75 oz each)
• 1 tbsp grated lemon rind
• 1/4 cup lemon juice (from 1 large lemon)
• 1 cup plain yogurt (unsweetened, Greek or plain)
• 1 tsp vanilla extract or essence
• 2 1/4 cups plain flour (all-purpose flour)
• 4 tsp baking powder (or 1 1/4 tsp baking soda)
• Pinch of salt

Toppings & Serving

• Whipped cream (for serving)
• Extra strawberries (halved, for topping)
• Icing sugar / powdered sugar (for dusting)

Instructions

1. Preheat Oven: Set the oven to 200°C/390°F (or 180°C fan) to warm up while you prepare the cake.
2. Prepare Cake Pan: Grease and line a 23 cm (9″) cake pan with baking or parchment paper for easy removal.
3. Prepare Strawberries: Dice approximately one third of the strawberries into 1.5cm (1″) pieces to make about 1 cup for folding into the cake batter.
4. Prepare Topping Strawberries: Cut the remaining strawberries in half to be used as the cake topping.
5. Mix Wet Ingredients: In a large bowl, whisk together the sugar, oil, eggs, lemon rind, lemon juice, yogurt, and vanilla extract for about 1 minute until well combined.
6. Add Dry Ingredients: Sift together the flour, baking powder, and salt, then add to the wet mixture. Whisk until the batter is smooth and lump-free.
7. Assemble Cake – First Layer: Pour half of the batter into the prepared cake pan and spread evenly. Scatter the diced strawberries over this layer.
8. Assemble Cake – Second Layer: Pour the remaining batter on top of the strawberries and smooth the surface carefully. Arrange the halved strawberries cut side down on the top of the batter.
9. Bake the Cake: Place the cake in the preheated oven and bake for about 50 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
10. Cool Cake in Pan: Allow the cake to stand in the pan for 15 minutes to set before carefully turning it onto a cooling rack.
11. Final Cooling and Serving: Let the cake cool for at least 15 minutes more. Dust with icing sugar, then serve warm or at room temperature with whipped cream or ice cream if serving warm.

Notes

• Use caster or superfine sugar for the best texture, but granulated sugar works fine.
• Cover the cake with foil if it browns too quickly during baking to prevent burning.
• Ensure strawberries are hulled and fresh for the best flavor and texture.
• The cake can be served warm with ice cream or at room temperature with whipped cream.
• Any 23 cm or 9-inch round cake pan works for this recipe.

Keywords: Strawberry cake, lemon strawberry cake, moist cake, fruit cake, yogurt cake, summer dessert, easy cake recipe