Description
This Strawberry Lemon Yogurt Cake is a rustic and tender loaf that celebrates the brightness of citrus and the sweetness of seasonal berries. Using yogurt and oil ensures a moist crumb that stays fresh for days, making it the perfect treat for any occasion.
Ingredients
- 500g (1 lb) fresh strawberries
- 1 cup plain or Greek yogurt
- 1 large lemon (zested and juiced)
- 1/2 cup vegetable or canola oil
- 1 cup caster sugar
- 4 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat oven to 200°C (390°F), or 180°C (350°F) fan-forced. Grease and line a 23 cm (9-inch) cake pan with parchment paper.
- Prepare the fruit by dicing one-third of the strawberries into 1.5 cm pieces and halving the remaining berries for the top.
- In a large mixing bowl, whisk together the sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract until smooth and well combined.
- Sift the flour, baking powder, and salt directly into the wet ingredients and whisk gently until the batter is just smooth.
- Pour half of the batter into the prepared pan and scatter the diced strawberries evenly over the surface.
- Spread the remaining batter over the diced fruit, then arrange the halved strawberries on top, placing them cut-side down.
- Bake in the center of the oven for 50 minutes, or until a skewer inserted into the middle comes out clean.
- Allow the cake to rest in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For a consistent rise, ensure your eggs and yogurt are at room temperature before mixing. If the top of the cake begins to brown too quickly in the high-heat oven, loosely cover it with a piece of aluminum foil for the final 15 minutes of baking.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American