Lemon Berry Yogurt Cake is a tasty cake recipe using lemon, yogurt, and berries as the major components. It’s simple to create and tastes great. One of my favorite pastries is a soft, moist cake with the sweet taste of berries, the perfume of vanilla and butter, and the delicate sourness of yogurt and fresh lemon.
Do you want to join me in the kitchen to practice this delicious cake? The cake recipe is basic and easy to create, but it has a unique wonderful taste, so do you want to join me in the kitchen to practice this delicious cake?
FOR THE CAKE:
3 cups (354g) cake flour
1 cup (240g) plain Greek yogurt, at room temperature
1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
2 cups (325g) mixed berries, fresh or frozen
1/3 cup (80ml) fresh lemon juice
2 teaspoons lemon zest
1 and 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup (120g) confectioner’s sugar
3 Tablespoons (45ml) fresh lemon juice
1/4 teaspoon pure vanilla extract
MAKE THE CAKE:
Step 1: Preheat the oven to 350 degrees F (177 degrees C), and brush a 10-12 cup bundt cake pan with non-stick spray.
Step 2: Combine cake flour, baking powder, baking soda, and salt in a mixing basin, stir well, and strain through a sieve to obtain a fine powder.
Step 3: In a separate dish, whisk together the lemon zest, yogurt, and lemon juice until smooth.
Step 4: Combine the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on high for 2 to 3 minutes, or until the mixture is smooth and creamy.
Step 5: Reduce the speed of the electric mixer to medium and add the vanilla essence, beating until smooth. Reduce the speed of the electric mixer to low and add the eggs one at a time, beating after each addition but without over-mixing until all of the eggs have been added and the mixture is thoroughly blended.
Step 6: Gradually add the dry powder mixture in step 2, the yogurt mixture in step 3, and the wet mixture just mixed in step 5 to the wet mixture just mixed in step 5, beating at medium speed until the mixture is thoroughly incorporated, being careful not to overmix.
Step 7: Gently fold the strawberries into the flour mixture with a flat spatula to make a complete cake batter; the dough will be creamy and somewhat thick.
Step 8: Evenly pour the cake batter into the prepared mold, then bake for about 30 minutes in a preheated oven, then cover with foil and bake for another 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean, the cake is done.
Step 9: When the cake is done, remove it from the oven and cool for about 1 hour in the mold before gently removing it from the shape and cooling entirely on a wire rack.
MAKE THE GLAZE:
Step 1: Combine powdered sugar, lemon juice, and vanilla extract in a mixing bowl and whisk until smooth. If you want a thick glaze, add powdered sugar; if you want a thin glaze, add lemon juice.
Step 2: Cover the cooled cake with the glaze you just produced, then cut the cake and enjoy.
Covered leftover cakes can be kept in the refrigerator for up to 5 days. If you wish to keep the cake longer, wrap it in 1-2 layers of plastic wrap, then a layer of aluminum foil and freeze it for up to 3 months. Refrigerate overnight in plastic wrap and foil, then bring to room temperature before coating, slicing, and serving.
Plain Greek yogurt is the ideal yogurt for this dish; however, if you can’t locate Greek yogurt, you can use plain yogurt or sour cream instead. If you’re using sour cream, keep in mind that you’ll need to add additional fat.
When using frozen berries in a recipe, it’s important not to thaw them.