This Strawberry and Lemon Yogurt Cake combines the tangy zest of lemon with the sweet, juicy flavor of strawberries. It’s a simple yet impressive dessert that’s perfect for any occasion. Moist and flavorful, this cake is sure to be a hit with your family and friends.
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) sugar and mix until well combined.
- Stir in 150g (8 tablespoons) yogurt and 60ml (3 tablespoons) vegetable oil.
- Mix Dry Ingredients:
- In a separate bowl, combine 250g (1 cup + 2/3 cup) flour and 10g (2 teaspoons) baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Add Lemon Juice:
- Pour in 50ml (1/4 cup) lemon juice and mix thoroughly.
- Prepare Strawberries:
- Wash and chop 350g strawberries.
- Fold 2/3 of the chopped strawberries into the batter.
- 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 with sliced almonds.
- Bake the Cake:
- Preheat the oven to 180°C (360°F).
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Finishing Touch:
- Let the cake cool slightly.
- Dust the top with powdered sugar.
Serving Suggestions
- Serve 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 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
- Vegetarian: This cake is suitable for vegetarians.
- Dairy-Free Option: Substitute yogurt with a plant-based alternative for a dairy-free version.
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
- Easy to make with simple, readily available ingredients.
- The refreshing combination of lemon and strawberries creates a deliciously unique flavor.
- Versatile and enjoyable year-round.
Conclusion
This Strawberry and Lemon Yogurt Cake is a delightful dessert that’s wonderfully moist and bursting with flavor. Whether for a family gathering or a casual treat, this cake is sure to impress. Enjoy baking and savoring this delicious treat!
Frequently Asked Questions
- Can I use frozen strawberries instead of fresh?
- Yes, but thaw and drain them well to avoid excess moisture in the cake.
- Can I substitute the yogurt with another dairy product?
- You can use sour cream or buttermilk as alternatives.
- How can I make this cake gluten-free?
- Substitute the flour with a gluten-free flour blend.
- Can I add other fruits to this cake?
- Yes, blueberries or raspberries would be a great addition.
- How do I know when the cake is done?
- The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown.
- Can I make this cake ahead of time?
- Yes, you can bake the cake a day in advance. Store it covered at room temperature or in the refrigerator.
- What should I do if my cake is too dry?
- Ensure not to overmix the batter and check the baking time. If it’s still dry, a simple syrup or glaze can add moisture.
- Can I use a different type of oil?
- Yes, you can use coconut oil or melted butter as alternatives.
- How should I store the cake if I have leftovers?
- Store in an airtight container to keep it fresh. It can be kept at room temperature for up to 2 days or refrigerated for up to 4 days.
- Can I freeze this cake?
- Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw before serving.