Description
This Strawberry Lemon Yogurt Cake is moist, tender, and bursting with fresh strawberries and zesty lemon. Perfect for brunch, tea, or dessert, it’s easy to make and full of sunshine in every bite.
Ingredients
Scale
- 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)
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
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg