The Story & Intro

Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I first baked this Strawberry Lemon Yogurt Cake on a breezy spring morning. I wanted something light, fruity, and fragrant to enjoy with a cup of tea in my garden. The combination of juicy strawberries, zesty lemon, and creamy yogurt felt like sunshine in a slice. Every bite reminded me of childhood picnics and the simple joys of homemade desserts. That day, I realized that baking can be joyful and therapeutic a moment to slow down, breathe in sweet scents, and share warmth with loved ones.

This cake is perfect for brunch, afternoon tea, or a casual dessert. Its tender crumb, bright strawberry pieces, and lemony aroma make it irresistible. I love how it brings people together slicing the cake for friends or family feels like sharing a little slice of happiness. Whenever I make Strawberry Lemon Yogurt Cake, I feel proud of creating something that is both simple and memorable.

Why I Love Making This Recipe

I love making Strawberry Lemon Yogurt Cake because it’s forgiving, versatile, and always delicious.

The yogurt keeps the cake moist and tender.
Strawberries provide natural sweetness and juiciness.
Lemon zest and juice brighten the flavors, making the cake feel light yet indulgent.

I can make it with pantry staples and fresh strawberries, and it comes together in under an hour. Baking this cake is a sensory experience mixing the batter, smelling the lemon, folding in berries all while thinking about who will enjoy it most.

What makes me happiest is the smiles it brings. I’ve served this cake to neighbors, friends, and my own family, and it always disappears quickly. That’s why this recipe holds a special place in my kitchen.

Ingredients & Little Kitchen Secrets

Ingredients:

250g fresh strawberries, hulled and chopped
250g plain yogurt (full-fat preferred)
200g caster sugar
3 large eggs
80ml vegetable oil
1 tsp vanilla extract
250g self-raising flour
1 tsp baking powder
Zest of 1 large lemon
2 tbsp lemon juice
Pinch of salt
Icing sugar for dusting (optional)

Little Kitchen Secrets:

I always use full-fat yogurt it makes the cake moist and rich without heaviness.
I fold strawberries gently into the batter to prevent them from sinking to the bottom.
I zest the lemon finely; large bits can make the cake slightly bitter.
I line my cake tin with parchment paper to ensure the cake lifts easily and retains its shape.

How I Make It, Step by Step

Step 1: Prep Work

I preheat my oven to 180°C (160°C fan) and grease a 9-inch springform tin, lining it with parchment paper. I chop strawberries into bite-sized pieces and zest the lemon.

Step 2: Mix Wet Ingredients

In a large bowl, I whisk together yogurt, sugar, eggs, vegetable oil, vanilla extract, and lemon juice until smooth and creamy.

Step 3: Combine Dry Ingredients

In a separate bowl, I sift together self-raising flour, baking powder, and a pinch of salt. I gently fold these dry ingredients into the wet mixture, careful not to overmix.

Step 4: Add Strawberries and Lemon Zest

I fold in the chopped strawberries and lemon zest gently, ensuring they are evenly distributed without bruising the berries.

Step 5: Bake

I pour the batter into the prepared tin and smooth the top. I bake for 40–45 minutes or until a skewer inserted comes out clean. The kitchen fills with the scent of strawberries and fresh lemon it’s heavenly!

Step 6: Cool

I let the cake cool in the tin for 10 minutes before transferring it to a wire rack. I dust with icing sugar just before serving if desired.

How I Serve It at Home

I often serve this cake slightly warm with a dollop of Greek yogurt or lightly whipped cream. On sunny days, I take it outside with a cup of tea and enjoy it on the patio.

Sometimes I slice it thinly for brunch alongside scrambled eggs and fresh fruit. Its vibrant flavor pairs beautifully with a simple lemon drizzle or extra fresh strawberries on top.

For celebrations, I layer it with mascarpone cream and fresh berries to turn it into a light, festive cake.

Storage, Reheating & Make-Ahead Tips

Store in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving.
This cake freezes beautifully. I slice it before freezing for easy thawing, covering slices in parchment and placing in a freezer bag.
To refresh, warm slices in a low oven for 5–10 minutes it tastes almost freshly baked.

100-Word Short Version

My Strawberry Lemon Yogurt Cake is a moist, fragrant, and bright cake perfect for any occasion. Made with yogurt, lemon zest, and fresh strawberries, it’s tender and flavorful. I mix the wet and dry ingredients separately, fold in strawberries and lemon zest, and bake at 180°C for 40–45 minutes. It’s easy to make, versatile, and ideal for brunch, tea, or dessert. I serve it with whipped cream or yogurt, and it keeps for several days when stored correctly. This cake is my go-to for sharing a slice of sunshine with friends and family.

Recipe Card

Name: Strawberry Lemon Yogurt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: British
Ingredients: 250g fresh strawberries, hulled and chopped; 250g plain yogurt (full-fat preferred); 200g caster sugar; 3 large eggs; 80ml vegetable oil; 1 tsp vanilla extract; 250g self-raising flour; 1 tsp baking powder; Zest of 1 large lemon; 2 tbsp lemon juice; Pinch of salt; Icing sugar for dusting (optional)

⏱️ Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

🛒 Ingredients
250g fresh strawberries, hulled and chopped
250g plain yogurt
200g caster sugar
3 large eggs
80ml vegetable oil
1 tsp vanilla extract
250g self-raising flour
1 tsp baking powder
Zest of 1 large lemon
2 tbsp lemon juice
Pinch of salt
Icing sugar for dusting (optional)

👩‍🍳 Instructions

Preheat oven to 180°C (160°C fan). Grease and line a 9-inch cake tin.
In a bowl, whisk yogurt, sugar, eggs, oil, vanilla, and lemon juice until smooth.
Sift flour, baking powder, and salt. Fold into wet mixture.
Gently fold in strawberries and lemon zest.
Pour batter into tin, smooth the top.
Bake 40–45 minutes or until a skewer comes out clean.
Cool in tin 10 minutes, then transfer to wire rack.
Dust with icing sugar before serving, if desired.

📝 Notes

Use full-fat yogurt for best texture.
Fold strawberries gently to prevent bruising.
Dust icing sugar just before serving.
Cake freezes well; thaw slices before serving.

🍽️ Nutrition (per serving, approx.)
Calories: 310 kcal
Fat: 12g
Carbohydrates: 45g
Sugar: 28g
Protein: 6g

Conclusion

Baking this Strawberry Lemon Yogurt Cake always fills my kitchen with warmth, sweet scents, and joy. Its tender crumb, bright flavors, and fruity aroma make it an instant favorite for any gathering or quiet afternoon. I love how it brings people together whether it’s a casual tea with friends or a family brunch, each slice is a reminder that baking is love in edible form. It’s simple, satisfying, and full of sunshine just like the memories I want to create with every bake.