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:
- Vegetarian: This cake is vegetarian.
- Dairy-Free: 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:
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!
Frequently Asked Questions (FAQs):
- Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw them and drain any excess liquid before adding them to the batter. - Can I replace sugar with a healthier alternative?
Yes, you can use alternatives like honey, maple syrup, or coconut sugar, but note that it may affect the texture and sweetness level. - What type of yogurt works best for this cake?
Plain Greek yogurt or regular yogurt works well. You can also use a dairy-free yogurt alternative to make it suitable for those with dietary restrictions. - How do I prevent the strawberries from sinking to the bottom of the cake?
To prevent sinking, you can lightly coat the strawberries with a little flour before folding them into the batter. - Can I use another fruit instead of strawberries?
Yes, you can substitute strawberries with other fruits like blueberries, raspberries, or peaches for a different flavor. - How can I make the cake gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. - Is it necessary to add the almonds on top?
No, the sliced almonds are optional. They add a nice crunch but can be omitted if you prefer. - Can I use lemon zest instead of lemon juice?
Yes, you can use lemon zest for a more intense lemon flavor. You may use both juice and zest for a stronger lemony taste. - What should I do if my cake turns out too dry?
Ensure you measure the ingredients correctly and avoid overbaking. Adding a bit of extra yogurt or lemon juice can also help keep it moist. - Can I prepare the batter in advance?
It is best to bake the batter immediately after preparing it, as the baking powder begins to work as soon as it is mixed with wet ingredients.