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Lemon Berry Yogurt Cake topped with fresh berries and lemon zest

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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.