Description
Lemon Berry Yogurt Cake is a light and refreshing dessert made with tangy lemon, juicy berries, and creamy yogurt for a moist and flavorful treat. Perfect for spring, summer, or any time you want a fruity cake that’s simple yet elegant.
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)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk yogurt, sugar, eggs, lemon juice, lemon zest, oil, and vanilla until smooth.
- Gradually stir dry ingredients into wet mixture until just combined. Avoid overmixing.
- Gently fold in the berries (toss in a little flour first to prevent sinking if desired).
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack. Optionally dust with powdered sugar or drizzle with lemon glaze.
Notes
- Use frozen berries straight from the freezer to avoid excess moisture.
- Do not overbake to keep the cake moist.
- This recipe can be made into muffins—bake for 18–22 minutes.
- Store in an airtight container to maintain freshness.
- Pairs beautifully with whipped cream, glaze, or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
