Lemon Berry Yogurt Cake

why make this recipe

Lemon Berry Yogurt Cake is a delightful dessert that packs a punch of flavor. The combination of tangy lemon and sweet berries makes for a refreshing treat. This cake is not only delicious but also easy to make, making it perfect for any occasion. Whether you want to enjoy a slice with your afternoon tea or impress your guests at a gathering, this cake does it all. Plus, the Greek yogurt adds moisture and a lovely texture, so every bite is soft and satisfying.

how to make Lemon Berry Yogurt Cake

Ingredients:

• 1 cup Greek yogurt
• 1 cup sugar
• 2 large eggs
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup mixed fresh berries (such as blueberries, raspberries, and strawberries)
• 1/4 cup vegetable oil

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the Greek yogurt, sugar, eggs, lemon juice, and lemon zest until well combined.
3. In another bowl, whisk together the cake flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the fresh berries and vegetable oil.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Serve and enjoy!

how to serve Lemon Berry Yogurt Cake

This cake can be served plain or with a dusting of powdered sugar on top. You can also pair it with whipped cream or a scoop of vanilla ice cream for added indulgence. Adding extra fresh berries on the side makes for a beautiful presentation.

how to store Lemon Berry Yogurt Cake

To store the cake, wrap it tightly in plastic wrap or aluminum foil. Keep it in the refrigerator to maintain freshness. It can last for up to one week in the fridge. If you want to keep it longer, consider freezing it. Just make sure it is well-wrapped to avoid freezer burn.

tips to make Lemon Berry Yogurt Cake

• Use room temperature ingredients for better mixing.
• Don’t overmix the batter. Stir just until combined to keep the cake light and airy.
• Choose ripe, fresh berries for the best flavor.
• You can add a little sugar to the berries before folding them in to enhance their sweetness.

variation

You can try adding different citrus fruits instead of lemon, like orange or lime, for a unique twist. Experiment with nuts or chocolate chips mixed into the batter for added flavor and texture.

FAQs

Can I use frozen berries instead of fresh ones?
Yes, you can use frozen berries, but make sure to thaw and drain them before adding to the batter.

Is there a gluten-free option for this cake?
You can use a gluten-free flour blend in place of the cake flour for a gluten-free version.

Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance and stored in the refrigerator. Just let it come to room temperature before serving.

Lemon Berry Yogurt Cake

This light and moist Lemon Berry Yogurt Cake is bursting with fresh lemon flavor and sweet mixed berries, perfect for a delightful dessert or a special breakfast treat.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 1/2 cups All-purpose flour
• 2 tsp Baking powder
• 1/4 tsp Salt

Wet Ingredients

• 1 cup Granulated sugar
• 3 Large eggs
• 1 cup Plain Greek yogurt
• 1/2 cup Vegetable oil
• 1 tbsp Lemon zest
• 2 tbsp Fresh lemon juice
• 1 tsp Vanilla extract

Berries

• 1 cup Mixed berries fresh or frozen

Equipment

• Mixing bowls
• Whisk
• Electric mixer (optional)
• Measuring cups and spoons
• 9-inch round cake pan
• Wire rack

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

Mixing

1. In a large bowl, beat the granulated sugar and eggs with an electric mixer until the mixture is light and fluffy.
2. Stir in the Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract until fully incorporated.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined; do not overmix. Gently fold in the mixed berries.

Baking

1. Pour the cake batter into the prepared pan and bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For best results, ensure all ingredients are at room temperature before mixing. You can substitute mixed berries with just blueberries or raspberries.