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Lemon Yogurt Cake with Fresh Driscoll's Strawberries
Lemon Yogurt Cake with Fresh Driscoll's Strawberries

Description

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!

Cake
  • 1 Cup plus 2 tablespoons sugar, divided
  • Zest of 2 lemons
  • 1 Tsp. salt
  • 2 large eggs
  • 2 egg yolks
  • 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
Whipped Honey Yogurt
  • 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
Topping
  • 1 Package (18 ounces) Driscoll’s Berry Big Strawberries, hulled and sliced
Cake
  1. PREHEAT oven to 350°F.
  2. LINE bottom of an 8-inch round cake pan with parchment paper and spray with cooking spray.
  3. PLACE 1 cup sugar into the bowl of a stand mixer fitted with whisk attachment.
  4. ADD zest of two lemons, 1 teaspoon salt, and 2 eggs.
  5. ADD 2 egg yolks, 2 tablespoons lemon juice, and 1 teaspoon lemon extract (optional).
  6. WHISK until mixture looks light and fluffy and approximately tripled in volume.
  7. DECREASE mixer speed and STREAM IN 1/2 cup oil until fully incorporated.
  8. STOP mixer and SCRAPE DOWN sides of bowl.
  9. ADD 1 ½ teaspoons baking powder and 1/4 teaspoon soda.
  10. WHISK on medium speed for 30 seconds.
  11. ADD 1 cup flour.
  12. WHISK on low speed just until combined. Do not over mix.
  13. ADD 1 cup yogurt and WHISK 20 seconds.
  14. ADD remaining 1 cup flour and WHISK just until combined. Do not overmix.
  15. POUR batter into prepared cake pan.
  16. TAP cake pan gently on countertop to smooth batter and remove any large air bubbles.
  17. SPRINKLE top of cake evenly with remaining 2 tablespoons sugar.
  18. BAKE 35-40 minutes or until golden brown and a toothpick inserted in center comes out clean.
  19. ALLOW CAKE to cool in pan for 10 minutes.
  20. INVERT cake onto a piece of parchment paper.
  21. FLIP cake so sugared side is up and PLACE onto a cooling rack to cool completely. 
Whipped Honey Yogurt
  1. PLACE 3/4 cup yogurt into the bowl of a food processor.
  2. ADD 1 teaspoon vanilla paste (or seeds scraped from 1/2 vanilla bean), 1 cup heavy cream, and 2 tablespoons honey.
  3. PROCESS until thick and fluffy, about 3-5 minutes.
  4. REFRIGERATE until needed and RE-WHISK by hand if refrigerated longer than a couple of hours.
Assembly
  1. SERVE cake with whipped honey yogurt, fresh cut strawberries, and a drizzle of extra honey. 
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g