Strawberry Yogurt Cake

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Strawberry Yogurt Cake


  • 1 cup (2 sticks) butter softened
  • 2 cups sugar
  • 3 eggs
  • 3 Tbsp. lemon juice divided
  • Zest of 1 lemon
  • 2 1/2 cups all-purpose flour divided
  • 1/2 tsp. salt
  • 8 oz. vanilla Greek yogurt
  • 12 oz. fresh strawberries diced
  • 1 cup powdered sugar


  • Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan. Sift together 2 1/4 cups flour, baking soda and salt. Mix in lemon zest and set aside. With an electric mixer, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 Tbsp. lemon juice. Alternate beating in the flour mixture and the yogurt just until combined. Toss in the strawberries with the remaining flour. Gently mix them into the batter. Pour the batter into the bundt pan. Bake at 325 degrees for 60 minutes or until a toothpick inserted into center of the cake comes out clean. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tbsp. lemon juice and the powdered sugar. Drizzle over the top of the cake.