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Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake That's Perfect for Sunlit Days

This Fresh Strawberry Yogurt Cake is a light and moist dessert that combines the sweetness of strawberries with the creaminess of yogurt.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour for gluten-free option, substitute with gluten-free flour
  • 0.5 teaspoon salt enhances flavor
  • 0.75 teaspoon baking soda leavening agent
  • 0.75 cups granulated sugar can be reduced for less sweetness
  • 1 each lemon zest and juice are used
  • 2 large eggs room temperature
  • 0.25 cups fresh lemon juice
  • 0.33 cups extra virgin olive oil can substitute with vegetable or melted coconut oil
  • 1 cups full-fat plain yogurt unsweetened; Greek yogurt can be used
  • 1 teaspoon vanilla extract pure vanilla preferred
  • 1.5 cups strawberries halved
  • powdered sugar optional for dusting

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter and lightly dusting it with flour.
  2. In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of salt, and ¾ teaspoon of baking soda until fully combined.
  3. In a separate bowl, mix ¾ cup of granulated sugar and the zest of one lemon, pinching them together to release oils.
  4. Add 2 large eggs, ¼ cup of fresh lemon juice, ⅓ cup of olive oil, 1 cup of yogurt, and 1 teaspoon of vanilla to the sugar mixture and whisk until smooth.
  5. Gradually mix in the dry ingredients into the wet mixture, stirring gently until just combined.
  6. Pour the batter into the prepared cake pan and gently arrange 1 ½ cups of halved strawberries on top.
  7. Bake for 35-40 minutes until a toothpick comes out clean and the cake is golden.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Dust with powdered sugar before serving if desired.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing. Store the cake at room temperature for up to 3 days or refrigerate for up to 5 days.

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