This Strawberry and Lemon Yogurt Cake is a delightful and easy-to-make dessert that combines the tangy flavor of lemon with the sweetness of strawberries. It’s perfect for any occasion and sure to impress your family and friends. Follow this simple recipe to create a delicious and moist cake.
Preparation Time:
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Ingredients:
- 2 eggs
- A pinch of salt
- 180g (6.3 oz) sugar (1 cup)
- 150g (5.3 oz) yogurt (8 tablespoons)
- 60ml (2 fl.oz) vegetable oil (3 tablespoons)
- 250g (8.8 oz) flour (1 cup + 2/3 cup)
- 10g (0.35 oz) baking powder (2 teaspoons)
- 50ml (1.7 fl.oz) lemon juice (1/4 cup)
- 350g strawberries
- Sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions:
- Prepare the Batter:
- In a bowl, beat 2 eggs with a pinch of salt.
- Add 180g (1 cup) of sugar and mix until well combined.
- Add 150g (8 tablespoons) of yogurt and 60ml (3 tablespoons) of vegetable oil to the mixture. Stir well.
- Mix Dry Ingredients:
- In a separate bowl, combine 250g (1 cup + 2/3 cup) of flour and 10g (2 teaspoons) of baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Add Lemon Juice:
- Pour in 50ml (1/4 cup) of lemon juice and mix thoroughly.
- Prepare Strawberries:
- Wash and chop 350g of strawberries.
- Add 2/3 of the chopped strawberries to the batter and gently fold them in.
- Prepare the Baking Dish:
- Grease a 26×18 cm (10×7 inches) baking dish with butter.
- Pour the batter into the prepared dish.
- Top the Cake:
- Place the remaining 1/3 of the strawberries on top of the batter.
- Sprinkle sliced almonds over the top.
- Bake the Cake:
- Preheat the oven to 180°C (360°F).
- Bake the cake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Finishing Touch:
- Once baked, let the cake cool slightly.
- Dust the top with powdered sugar.
Serving Suggestions:
- Serve the cake warm or at room temperature.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Cooking Tips:
- Ensure the eggs and yogurt are at room temperature for a smoother batter.
- Use fresh, ripe strawberries for the best flavor.
Nutritional Benefits:
- Strawberries provide vitamin C and antioxidants.
- Yogurt adds protein and calcium to the cake.
Dietary Information:
- This cake is vegetarian.
- To make it dairy-free, substitute yogurt with a plant-based alternative.
Storage:
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Why You’ll Love This Recipe:
- It’s easy to make and uses simple, readily available ingredients.
- The combination of lemon and strawberries creates a refreshing and delicious flavor.
- It’s a versatile dessert that can be enjoyed year-round.
Conclusion:
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This Strawberry and Lemon Yogurt Cake is a delightful dessert that’s sure to become a favorite in your home. It’s easy to prepare, wonderfully moist, and bursting with flavor. Whether you’re enjoying it with family or serving it to guests, this cake is sure to impress. Enjoy baking and savoring this delicious treat!