fresh strawberry yogurt cake


Recipe: Fresh Strawberry Yogurt Cake

{from A Spicy Perspective}

Summary: Delicious, easy cake using fresh fruit. Perfect for summer!


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 Tablespoons lemon juice {divided}
  • Zest from 1 lemon
  • 2 1/2 cups all-purpose flour {divided}
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz plain or vanilla greek yogurt
  • 12 oz fresh strawberries, diced
  • 1 cup powdered sugar


  1. Preheat oven to 325 degrees.
  2. Grease and flour a 10-inch Bundt pan.
  3. Sift together the 2 1/4 cups of flour, baking soda and salt.
  4. Mix in the lemon zest, set aside.
  5. With mixer, cream together the butter and sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in 1 T lemon juice.
  7. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  8. Toss the strawberries with remaining 1/4 cup flour.
  9. Gently mix into batter.
  10. Pour the batter into the Bundt pan.
  11. Bake for 60 minutes, or until toothpick inserted into middle of cake comes out clean.
  12. Allow to cool 10 minutes in the pan, then turn out onto wire rack and allow to cool completely.
  13. Once cooled, whisk together the remaining 2 T of lemon juice and the powdered sugar.
  14. Drizzle over the top of the cake.

Cooking time: 1 hour(s)

Number of servings (yield): 12

My rating 4 stars:  ★★★★☆ 1 review(s)

See my other fourth of July recipes here:

Pasta salad with grilled summer vegetables and fresh mozarella.

Key lime pie.


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  • Anonymous

    yum!! now if i could just get someone to fix this for me, it would be PERFECT!!