Strawberry Yogurt Cake with Lemon
A moist one bowl strawberry cake made with yogurt, lemon, and fresh berries, baked in a 9 inch pan and topped with whipped cream.
Equipment
- 9-inch round cake pan
- Parchment paper
- Two mixing bowls
- Whisk
Ingredients
Main Ingredients
- 1 lb strawberries hulled
- 1 cup granulated sugar superfine works too
- ½ cup vegetable or canola oil
- 2 large eggs
- 1 tbsp lemon zest grated
- ¼ cup lemon juice from 1 large lemon
- 1 cup plain yogurt unsweetened, Greek or regular
- 1 tsp vanilla extract
- 2 ¼ cup all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- ½ cup whipped cream for serving
- 4 whole strawberries extra, for decoration
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Heat the oven. Set the oven to 400 degrees F (350 degrees F convection). Grease a 9 inch pan and line it with parchment.
- Slice the fruit. Hull the strawberries and slice most of them, reserving a few whole ones.
- Whisk the wet mix. Beat the sugar with the oil, then add the eggs, zest, lemon juice, yogurt, and vanilla and stir until smooth.
- Whisk the dry mix. Combine the flour, baking powder, and salt in another bowl.
- Fold. Stir the dry mix into the wet mix until just combined, then fold in the sliced strawberries.
- Bake. Spread the batter in the pan and bake 30 to 35 minutes, until a toothpick comes out clean.
- Cool. Cool completely in the pan, then top with whipped cream, whole strawberries, and powdered sugar.
Notes
Substitutions: Use melted butter in place of the oil, or blueberries in place of the strawberries.
Tips: Pat the strawberries dry and do not overmix the batter. Cool the cake completely before removing it from the pan.
Storage: Cover and keep at room temperature for 2 days or refrigerate for up to 4 days. Freeze slices without topping for up to 3 months.