Imagine a dessert that combines the tangy brightness of lemon, the sweet burst of fresh berries, and the rich, creamy texture of yogurt - all in one irresistible cake. This Lemon Berry Yogurt Cake isn't just a recipe; it's a culinary experience that transforms ordinary baking into an extraordinary moment of pure deliciousness. Whether you're a seasoned baker or a curious kitchen novice, this cake promises to be your new go-to dessert that will impress family and friends with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup plain yogurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup mixed berries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the plain yogurt, granulated sugar, vegetable oil, and eggs until smooth and well combined. The mixture should be creamy and uniform in texture.
- In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda. Add the lemon zest and gently mix to distribute evenly.
- Gradually fold the dry ingredients into the wet mixture, stirring carefully to avoid overmixing. Mix until just combined, ensuring no dry flour pockets remain.
- Gently fold in half of the mixed berries into the batter, being careful not to crush them and maintaining their shape.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Scatter the remaining berries on top of the batter.
- Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light lemon glaze before serving.
Tips
- Room Temperature Matters: Ensure eggs and yogurt are at room temperature for smoother batter and more even baking.
- Don't Overmix: Gently fold ingredients to keep the cake tender. Overmixing can lead to a tough, dense texture.
- Berry Placement: Fold half the berries into the batter and sprinkle the rest on top for a beautiful, rustic look.
- Check for Doneness: Use the toothpick test, but remember a few moist crumbs are okay - they keep the cake incredibly moist.
- Cooling is Crucial: Let the cake cool completely before slicing to maintain its delicate structure.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
- Customize Your Cake: Experiment with different berry combinations or add a light lemon glaze for extra zing!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 6g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 65mg
