Lemon Yogurt Cake Recipe with Fresh Strawberries
This spongey lemon yogurt cake is perfectly tender and fragrant. It's easy to put together and has a thin, crackly-crisp crust thanks to a sprinkle of sugar on top. The whipped honey yogurt is a cinch to make, and sweet strawberries are the perfect garnish!
Prep Time:
25 minutes
Cook Time:
40 minutes
Serves:
10 – 12
Perfect for:
Mothers Day
Birthday Parties
Wedding DIY
Bookclub Bites
Ingredients
- 1 Package (18 ounces) Driscoll’s Berry Big Strawberries, hulled and sliced
- 1 Cup plus 2 tablespoons sugar, divided
- Zest of 2 lemons
- 1 Tsp. salt
- 2 Tablespoons fresh lemon juice
- 1 Tsp. lemon extract, optional
- 1/2 Cup neutral oil such as avocado, grapeseed, or canola
- 1 1/2 Teaspoons baking powder
- 1/4 Tsp. baking soda
- 2 Cups all-purpose flour
- 1 Cup full fat Greek yogurt
- 2 large eggs
- 2 egg yolks
- 3/4 Cup full fat Greek yogurt
- 1 Tsp. vanilla paste or seeds scraped from 1/2 vanilla bean
- 1 Cup heavy cream
- 2 Tablespoons honey
Directions
- SERVE cake with whipped honey yogurt, fresh cut strawberries, and a drizzle of extra honey.
- PREHEAT oven to 350°F.
- LINE bottom of an 8-inch round cake pan with parchment paper and spray with cooking spray.
- PLACE 1 cup sugar into the bowl of a stand mixer fitted with whisk attachment.
- ADD zest of two lemons, 1 teaspoon salt, and 2 eggs.
- ADD 2 egg yolks, 2 tablespoons lemon juice, and 1 teaspoon lemon extract (optional).
- WHISK until mixture looks light and fluffy and approximately tripled in volume.
- DECREASE mixer speed and STREAM IN 1/2 cup oil until fully incorporated.
- STOP mixer and SCRAPE DOWN sides of bowl.
- ADD 1 ½ teaspoons baking powder and 1/4 teaspoon soda.
- WHISK on medium speed for 30 seconds.
- ADD 1 cup flour.
- WHISK on low speed just until combined. Do not over mix.
- ADD 1 cup yogurt and WHISK 20 seconds.
- ADD remaining 1 cup flour and WHISK just until combined. Do not overmix.
- POUR batter into prepared cake pan.
- PRESS diced strawberries down beneath batter so they are entirely covered.
- TAP cake pan gently on countertop to smooth batter and remove any large air bubbles.
- SPRINKLE top of cake evenly with remaining 2 tablespoons sugar.
- BAKE 35-40 minutes or until golden brown and a toothpick inserted in center comes out clean.
- ALLOW CAKE to cool in pan for 10 minutes.
- INVERT cake onto a piece of parchment paper.
- FLIP cake so sugared side is up and PLACE onto a cooling rack to cool completely.
- PLACE 3/4 cup yogurt into the bowl of a food processor.
- ADD 1 teaspoon vanilla paste (or seeds scraped from 1/2 vanilla bean), 1 cup heavy cream, and 2 tablespoons honey.
- PROCESS until thick and fluffy, about 3-5 minutes.
- REFRIGERATE until needed and RE-WHISK by hand if refrigerated longer than a couple of hours.
