Triple Berry Lemon Yogurt Cake
Prep time
Cook time
Total time
Strawberry Lemon Yogurt Cake Prep time: 8 mins Cook time: 60 mins Total time: 1 hour 8 mins Serves: 12
Recipe type: Cake
Serves: 12
  • 1 cup unsalted butter (2 sticks), room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 1 lemon, zested
  • 2½ cups all-purpose flour, divided (1/4 cup will be used to toss the berries with)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Greek yogurt (use at least 2% fat. I used 5%)
  • 1½ cups fresh or frozen berries. I used frozen.
Lemon Glaze
  • 2 cups powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • ½ teaspoon pure vanilla extract
  1. Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan; set aside.
  2. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest; set aside.
  3. With an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice and 1 teaspoon vanilla extract. Scrape down sides of bowl. Then Alternate beating in the flour mixture and the yogurt starting with her flour, yogurt, flour, yogurt, then flour - only mix just until incorporated.
  4. Toss the berries with the remaining ¼ cup of flour. Gently mix them into the batter with a spatula.
  5. Pour the batter into the Bundt pan and spread evenly. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Allow to cool 15 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together 2 T of lemon juice, ½ teaspoon vanilla and the powdered sugar. If glaze is too thick, add another ½ teaspoon of lemon until it thickens to the consistency you want. Drizzle over the top of the cake.
Use vanilla, plain, or other flavors of yogurt for this recipe. I have made this with peaches before and it's also great. It may take longer than 60 minutes to bake - make sure to test with a toothpick.
Recipe by Stuck On Sweet at