If you're looking for a dessert that's light, flavorful, and perfect for any occasion, look no further than Lemon Berry Yogurt Cake. This delightful treat combines zesty lemon, juicy berries, and creamy yogurt to create a cake that's as refreshing as it is satisfying. Whether you're hosting a brunch, need a dessert for a picnic, or just want a little pick-me-up with your afternoon tea, this cake is a crowd-pleaser. Plus, it’s simple to make, meaning you don't have to be a baking expert to pull it off!
Ingredients
Here’s everything you’ll need to whip up this delicious Lemon Berry Yogurt Cake:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain Greek yogurt (or substitute with your favorite plant-based yogurt for a dairy-free option)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- ½ cup vegetable oil
- 1 ½ cups mixed fresh berries (blueberries, raspberries, or strawberries work great)
For the Glaze (optional but highly recommended):
- ¾ cup powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice
Instructions
Follow these easy steps to bake your Lemon Berry Yogurt Cake:
Step 1: Prep Your Equipment
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan or a loaf pan and line it with parchment paper. This will ensure the cake comes out cleanly.
Step 2: Mix the Dry Ingredients
- In a medium bowl, combine the flour, baking powder, and salt. Whisk them together until well mixed. Set this bowl aside.
Step 3: Combine Wet Ingredients
- In a large mixing bowl, whisk together the Greek yogurt, sugar, eggs, vanilla extract, and lemon zest. Beat these until smooth and creamy.
Step 4: Blend in Dry Ingredients and Oil
- Gradually add the dry ingredients to the wet mixture. Stir gently until just incorporated.
- Drizzle in the vegetable oil while stirring, and mix until the batter is smooth and silky. Avoid overmixing, as this can make your cake dense.
Step 5: Fold in the Berries
- Gently fold your fresh berries into the batter, being careful not to crush them. Frozen berries can be used too, but toss them in a little flour before stirring them in to prevent excess bleeding into the batter.
Step 6: Bake
- Pour the batter into your prepared pan and smooth out the top with a spatula.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, cover it loosely with aluminum foil.
Step 7: Cool and Glaze
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
- While the cake cools, prepare the glaze by whisking powdered sugar with lemon juice until you reach the desired consistency. Drizzle the glaze over the cake once it’s fully cooled for that extra lemony kick.
Tips for Perfect Results
- Use Fresh Lemon Zest and Juice: Pack in the bright lemon flavor by using fresh lemons instead of bottled juice or pre-grated zest.
- Opt for Fresh, Seasonal Berries: Fresh berries add a burst of flavor and texture, but if you’re in a pinch, frozen berries work fine too. Just don’t thaw them before adding.
- Substitute as Needed: Need it gluten-free? Swap out all-purpose flour for a gluten-free baking mix. For a vegan version, replace eggs with a flaxseed or chia egg substitute.
- Don’t Skip the Parchment Paper: It makes removing the cake from the pan a breeze, keeping it intact.
Serving Suggestions
This cake shines all on its own, but you can elevate it even further. Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a side of fresh berries for extra indulgence. Pair it with a hot cup of tea, a glass of chilled lemonade, or even a mimosa for a special brunch spread.
Whether you’re serving this cake as part of a fancy dessert table or enjoying a casual slice on a lazy afternoon, the Lemon Berry Yogurt Cake promises to be a hit. Its vibrant flavors, tender crumb, and stunning colors make it a dessert you’ll want to bake again and again. Happy baking!
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