Lemon Berry Yogurt Cake Recipe

Lemon Berry Yogurt Cake Recipe

How To Make Lemon Berry Yogurt Cake

This buttery berry yogurt cake boasts sweet, fruity, and tangy flavors from fresh lemon, Greek yogurt, and mixed berries in every soft and moist bite.

Preparation: 15 minutes
Cooking: 55 minutes
Cool Time: 1 hour
Total: 2 hours 10 minutes

Serves:

Ingredients

  • 3cupscake flour,spoon and leveled
  • tspbaking powder
  • ½tspbaking soda
  • 1tspsalt
  • 1cupGreek yogurt,plain at room temperature
  • 2tsplemon zest
  • cupfresh lemon juice
  • 1cupunsalted butter,(2 sticks), softened to room temperature
  • 2cupsgranulated sugar
  • tsppure vanilla extract
  • 3large eggs,at room temperature
  • 2cupsfresh mixed berries,or frozen (do not thaw)

For Lemon Glaze:

  • 1cupconfectioner’s sugar
  • 3tbspfresh lemon juice
  • ¼tsppure vanilla extract

Instructions

Yogurt Cake:

  1. Preheat oven to 350 degrees F. Generously grease a 10-12 cup bundt pan with butter or nonstick spray.

  2. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

  3. Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.

  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed for about 2 to 3 minutes until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.

  5. At medium speed, beat in the vanilla extract. At low speed, beat the eggs in one at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.

  6. Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together just until combined; do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.

  7. Pour/spoon batter evenly into the prepared pan. Bake for about 55 to 70 minutes. Loosely tent the baking cake with aluminum foil halfway through the bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in the oven.

  8. Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.

Lemon Glaze:

  1. Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out.

  2. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Nutrition

  • Calories: 1976.83kcal
  • Fat: 186.98g
  • Saturated Fat: 117.84g
  • Trans Fat: 7.45g
  • Monounsaturated Fat: 48.21g
  • Polyunsaturated Fat: 7.31g
  • Carbohydrates: 75.62g
  • Fiber: 1.24g
  • Sugar: 46.94g
  • Protein: 8.29g
  • Cholesterol: 537.74mg
  • Sodium: 347.18mg
  • Calcium: 127.80mg
  • Potassium: 139.97mg
  • Iron: 2.94mg
  • Vitamin A: 1573.43µg
  • Vitamin C: 6.92mg
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