Good Eats and Sweet Treats from My Small Boston Kitchen

Strawberry Lemon Yogurt Cake

This month’s Secret Recipe Club challenge totally snuck up on me, and come Friday I still hadn’t made anything from my assigned blog, Shockingly Delicious. Fortunately, I had a wide open weekend of relaxation planned, so I was able to whip this together with ease for a lazy family breakfast on Saturday. And it’s a good thing I did! This cake was surprisingly fantastic. Moist and flavorful, and so nice to look at. I know it’s a long ways away from true strawberry season, but this felt so lush and springy and wonderful. Thanks to Dorothy, the author of Shockingly Delicious, for the delicious inspiration!

When I first got my blog assignment for SRC this month, I spent some time perusing Dorothy’s blog and picked out a few recipes that were contenders for this month’s challenge. I settled on this particular recipe before I completely cut fruit out of my diet, but decided to run with it anyway because it sounded too good to pass up. I’m so glad I stuck with it, because it was one of the better things I’ve made in a while – fruit and all. It totally felt like eating a bite of spring to me.

I made some adaptations to Dorothy’s recipe, given the ingredients we had on hand. I made this while visiting my parents, and my Mom prefers to keep whole wheat flour around, so I added some whole wheat flour to this recipe. We also ran out of granulated sugar, so I added in some brown sugar to make up for the difference. I don’t know how my cake differs from the original recipe, but what I made, I LOVED. The cake was intensely buttery, studded with fruity fresh strawberries, and doused in a crunchy lemon glaze. The cake tasted distinctly of lemons, and I found the butter-lemon-berry flavor balance to be completely spot on. I think the addition of brown sugar gave the cake a bit of a richer flavor, which I really liked.

Since I didn’t have a bundt pan around, I used a few mini bundt pans and a small loaf pan to bake the cakes. I didn’t measure baking times (oops…) so I’m providing the cooking times as Dorothy originally printed them, but this recipe does work in other adaptations! The batter seems very versatile, and I imagine it would also be fantastic with other berries incorporated.

This recipe was a home run. If you find yourself with a lazy weekend day with some time to kill, or a case of berries you need to use – look no farther!

Strawberry Lemon Yogurt Cake
adapted from Shockingly Delicious

1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
1 1/4 cups sugar
3/4 cup brown sugar
3 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
8 ounces plain Greek yogurt
12 ounces (about 2 cups) fresh strawberries, diced

1 1/4 cups powdered sugar
1-2 tablespoons lemon juice

Heat oven to 325 degrees. Grease and flour a 10-inch bundt pan and set it aside.

1) In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.

2) With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.

3) Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.

4) Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.

24 Responses to “Strawberry Lemon Yogurt Cake”

  1. Erin says:

     What a yummy cake!

  2. Looks like a deliciously light and moist cake – perfect for a weekend breakfast!

  3. Double Dipped Life says:

    This looks so moist and delicious! 

  4. Jenni says:

    This cake looks fantastic! It will be an awesome treat to snack on this summer! 

  5. Dorothy Reinhold says:

    Wow, you did a great job with the cake! And your photos are gorgeous. Thanks for perusing my blog and choosing this one to feature! 

  6. Laura Healthy Jalapeño says:

    Ok seriously this looks outrageous. I am not a huge baking bread kinda girl but this looks fabulous. And that dripping glaze…. yummmm! I have everything in the house with plans for another dish but I might have to try this loaf out. Great SRC post!

  7. Avril says:

    I have to make this recipe ASAP!! – it looks wonderful.  Absolutely wonderful!!

  8. Melissa says:

    This cake looks so delicious! I can’t wait to give this a try 

  9. Kelsey says:

    This cake sounds amazing! I love the combination of lemon and berries, and will definitely have to give this a try!

  10. Asiya says:

    Looks super moist! Love the flavor combinations…great pick for SRC!

  11. Patti says:

    This look so tasty and moist!

  12. amy donovan says:

    this is sooo my type of breakfast (or late afternoon snack) treat. i love the mini-bundt version, too! nicely done! glad to meet you through the SRC – i’m a fellow group D’er! =)

  13. This sounds yummy! I have never used strawberries in bread, though I’ve heard of others using it. 

  14. Nicole says:

    Oh this looks absolutely amazing – a wonderful combination and one of the moistest cakes I’ve seen – this looks PERFECT.

  15. Sacha says:

    As others mentioned, it’s really easy to see how moist the cake is! I love the combination of strawberries and lemon. I make a similar lemon yogurt cake and will definitely be adding strawberries this summer!

  16. Kristen says:

    What a moist and delicious looking cake!  I love all of that glorious fruit!!

  17. says:

    Wow, does this cake look good!  First strawberry sale and I’m on it!  Your white chocolate brownies with blueberries were absolutely fabulous or, as I like to say, “frantastic.”  

  18. The more I look at your cake, the more I want to make it.  And I even have all the ingredients too.  It must be a sign.  Pinning this. 

  19. Megan says:

    Definitely looks and sounds so springy!

  20. ash says:

    These look so good. I just found your blog its great. Come check out my blog at

    Have a Great Day 🙂

  21. Doubledippedlife says:

    I made this last night- the very first thing I made in my brand new kitchenaide, and we loved it! It was so moist, and not too sweet.  Thanks for the great recipe! 

  22. Jeannette says:

    Does anyone know if this cake could be frozen and for how long? I could glaze after I take it from the frezer and let it thaw.

    • Taryn says:

      Hi Jeanette! I haven’t tried freezing this cake, but my guess is that it will freeze very well. Just as you said, simply dress it up with the glaze after it thaws, and you should be good to go!


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