Strawberry Yogurt Cake
This delicious, not overly sweet Strawberry Yogurt Cake is the perfect spring and summer snack, dessert or even breakfast! With just a few simple ingredients it is a breeze to throw together. A tasty treat the whole family will love!
Equipment
- Mixing bowls
- Measuring cups and spoons
- round 9 inch cake pan
- whisk
Ingredients
- 1.5 cups all purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ¾ cup white granulated sugar
- 1 lemon, zest and juice
- 2 eggs room temperature
- ⅓ cup extra virgin olive oil can substitute with vegetable oil
- 1 cup full fat, plain yogurt unsweetened
- 1 tsp vanilla extract
- ½ pint strawberries (about 12-16 total depending on size)
- powdered sugar optional, for dusting
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9 inch round cake pan with parchment paper (if desired) and grease with a little butter and flour. Wash strawberries and cut in half. Set aside.
- In a mixing bowl add flour, salt and baking soda. Whisk together until well combined. Set aside.
- In a separate bowl combine sugar and lemon zest. Use your fingers to pinch the lemon zest into the sugar for a minute or so until fragrant and well incorporated. In that same bowl add eggs and whisk together. Then add lemon juice, olive oil, yogurt and vanilla extract. Whisk until well combined.
- Add about half of the dry mixture to the wet mixture and whisk together. Then add the remaining dry mixture and whisk until there are no more white streaks. Pour the batter into the prepared cake pan. Then top with halved strawberries. Bake at 350 degrees F for 35-40 minutes until a toothpick inserted into the middle comes out clean.
- Remove the cake from the oven and cool on a wire rack. Allow the cake to cool completely, then dust with a little powdered sugar and serve. Enjoy!
Tried this recipe?Let us know how it was!