This ranks up there as one of best cakes on the blog. Triple Berry Lemon Yogurt Cake is beautiful, moist, sweet and flavorful. It screams Spring time!
The weather has been a bit warmer (however the last 2 days have been awful, ugh!) and I couldn’t help but bake something that reminded me of Spring. The fresh smell of berries, lemon, butter and sugar needed to fill my kitchen. Sometimes we just need to bite the bullet and instead of waiting for Spring, bring it inside the house instead and this Triple Berry Lemon Yogurt Cake is perfect for just that!
This cake batter is thick and beautiful. Greek yogurt keeps this cake extra moist with adding a nice tangy flavor to the cake. I always use Greek yogurt instead of sour cream, perhaps because it’s healthier and it has the exact same effect as sour cream. With that said, if you want to use sour cream, you totally can!
Once it cools, add a simple lemon glaze on top that tastes super sweet by itself but is perfect on the cake – adds a little kick of freshness and tartness to the sweet cake.
This cake is perfect to bring to a baby shower, book club, wedding shower or just make for no reason at all, like I did. There’s nothing better than a beautiful cake on our counter top, right?
This recipe can easily be adapted with other fruits – peaches, pears, blueberries, raspberries. I think I’m going to try them all. However, the Triple Berry Lemon is a great combo!
- 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.
- 2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon pure vanilla extract
- Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan; set aside.
- Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest; set aside.
- 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.
- Toss the berries with the remaining ¼ cup of flour. Gently mix them into the batter with a spatula.
- 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.
- 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.
Slighty adapted from food.com