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Strawberry Yogurt Cake Recipe

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4.3 from 6 reviews

This delightful Strawberry Yogurt Cake is a moist and flavorful dessert perfect for any occasion. Combining the tanginess of lemon and yogurt with the natural sweetness of fresh strawberries, this cake offers a tender crumb and a fresh, fruity topping. Made with simple pantry ingredients and baked to golden perfection, it’s an easy yet impressive treat that serves 8.

Ingredients

Dry Ingredients

  • 1.5 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup white granulated sugar

Wet Ingredients

  • 1 lemon, zest and juice
  • 2 eggs (room temperature)
  • 1/3 cup extra virgin olive oil (can substitute with vegetable oil)
  • 1 cup full fat, plain yogurt (unsweetened)
  • 1 tsp vanilla flavoring

Topping

  • 1/2 pint strawberries (about 12-16, depending on size), washed and halved
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare Pan and Strawberries: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour, or line it with parchment paper for easy removal. Wash the strawberries thoroughly and cut them in half. Set aside.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, salt, and baking soda until well combined. Set this dry mixture aside.
  3. Combine Wet Ingredients: In a separate bowl, blend the sugar and lemon zest by pinching and rubbing them together until fragrant. Add the eggs and whisk well. Then incorporate the lemon juice, extra virgin olive oil, plain yogurt, and vanilla flavoring. Whisk until the wet mixture is smooth and fully combined.
  4. Combine Wet and Dry Mixtures: Gradually add about half of the dry ingredients into the wet mixture, whisking to blend. Then add the remaining dry ingredients and whisk until the batter is uniform with no streaks of flour visible.
  5. Assemble and Bake: Pour the prepared batter into the greased cake pan and evenly arrange the halved strawberries on top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool and Serve: Remove the cake from the oven and place it on a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired. Slice, serve, and enjoy this moist and flavorful strawberry yogurt cake.

Notes

  • You can substitute extra virgin olive oil with vegetable oil if preferred.
  • Make sure the eggs are at room temperature to ensure better mixing and texture.
  • Use fresh, ripe strawberries for the best flavor and appearance.
  • Allow the cake to cool completely before dusting with powdered sugar to avoid melting.
  • To make it more tangy, you can increase the lemon zest slightly.
  • This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.

Find it online: https://yumntasty.com/strawberry-yogurt-cake-recipe/