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Lemon Berry Yogurt Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 pieces
Calories 420
A moist and flavorful cake combining fresh berries, lemon zest, and Greek yogurt for a delightful treat.

Ingredients

Dry ingredients

  • 3 cups cake flour (spooned & leveled)
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt

Wet ingredients

  • 1 cup plain Greek yogurt (at room temperature)
  • 2 teaspoons lemon zest
  • 1/3 cup fresh lemon juice
  • 1 cup unsalted butter (softened to room temperature)
  • 2 cups granulated sugar
  • 1.5 teaspoons pure vanilla extract
  • 3 large eggs (at room temperature)

Berry mixture

  • 2 cups mixed berries (fresh or frozen, do not thaw)
  • 1 cup confectioner’s sugar
  • 3 tablespoons fresh lemon juice
  • 0.25 teaspoon pure vanilla extract

Instructions 

  • Preheat oven to 350°F (177°C) and grease a 10-12 cup Bundt pan.
  • Mix dry ingredients in a large bowl; whisk wet ingredients in a separate bowl.
  • Cream butter and sugar, then add vanilla and eggs one at a time. Combine with dry and wet mixtures, then fold in berries.
  • Pour batter into pan and bake for 55-70 minutes until a toothpick comes out clean. Cool before glazing.
  • Whisk glaze ingredients, drizzle over cooled cake, and let set. Store leftovers in refrigerator up to 5 days.

Notes

For best results, do not over-mix the batter and tent the cake with foil if it browns too quickly.
Calories: 420kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Berry, lemon, yogurt