Name: Lemon Berry Yogurt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 1 cup plain Greek yogurt; 3/4 cup granulated sugar; 3 large eggs; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen mixed berries (blueberries, raspberries, strawberries)

Why You’ll Love This Recipe

This cake is simple to prepare yet feels elegant enough for special occasions. The yogurt keeps it extra moist while adding a subtle tang that balances the sweetness of the berries. It’s versatile, can be made with fresh or frozen fruit, and pairs beautifully with a dusting of powdered sugar or a drizzle of glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Plain Greek yogurt
Granulated sugar
Eggs
Fresh lemon juice
Lemon zest
Vegetable oil or melted butter
Vanilla extract
Fresh or frozen mixed berries (blueberries, raspberries, or strawberries)

Directions

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, mix yogurt, sugar, eggs, lemon juice, lemon zest, oil, and vanilla until smooth.
Slowly add the dry ingredients into the wet mixture and stir until just combined. Do not overmix.
Gently fold in the berries.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes before transferring it to a wire rack. Optionally, dust with powdered sugar or drizzle with a lemon glaze.

Servings and timing

This recipe serves 8–10 slices.
Preparation time: 10 minutes
Cooking time: 40 minutes
Cooling time: 10 minutes
Total time: 1 hour

Variations

Swap berries for cherries, peaches, or apples for a seasonal twist.
Add a lemon glaze or cream cheese frosting for extra richness.
Make it gluten-free by substituting with a 1:1 gluten-free flour blend.
Replace Greek yogurt with sour cream for a slightly richer flavor.
Use almond extract instead of vanilla for a different flavor profile.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and store for up to 3 months. Thaw overnight in the fridge before serving. Reheat individual slices in the microwave for 15–20 seconds for a just-baked taste.

FAQs

Can I use frozen berries?

Yes, you can use frozen berries, but do not thaw them before adding to the batter to prevent excess moisture.

What kind of yogurt works best?

Plain Greek yogurt or plain whole milk yogurt works best for moisture and texture.

Can I make this into muffins?

Yes, divide the batter into a muffin tin and bake for 18–22 minutes.

Do I need to coat the berries in flour?

Lightly tossing the berries in flour helps prevent them from sinking to the bottom.

Can I use lime instead of lemon?

Yes, lime juice and zest work as a bright substitute for lemon.

How do I prevent the cake from drying out?

Do not overbake, and store the cake in an airtight container once cooled.

Can I make this cake ahead of time?

Yes, it can be baked a day in advance and stored covered at room temperature.

What toppings go well with this cake?

Powdered sugar, lemon glaze, whipped cream, or a scoop of vanilla ice cream are all delicious.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly without affecting texture, but the cake will be less sweet.

Is this cake suitable for breakfast?

Yes, it’s light and not overly sweet, making it a lovely option for brunch or breakfast with coffee or tea.

Conclusion

Lemon berry yogurt cake is a bright, moist, and refreshing dessert that comes together with simple ingredients. The combination of tangy citrus and juicy berries makes every bite delightful. Whether served plain, with a glaze, or alongside fresh whipped cream, this cake is perfect for gatherings, brunches, or enjoying as a sweet treat any day of the week.