Strawberry Yogurt Cake
The Strawberry Yogurt Cake is a light, moist dessert combining the tanginess of yogurt and the sweetness of fresh strawberries. Easy to make, it’s perfect for any occasion. This cake offers a healthier option with protein, probiotics, and antioxidants, making it a delicious and nutritious treat for all.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Electric mixer or hand whisk
- Spatula
- 9-inch round cake pan
- Parchment paper (optional)
- Sifter (for powdered sugar)
Ingredients
- 1 cup full-fat plain unsweetened yogurt
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 lemon zest and juice
- 1/2 teaspoon salt
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries chopped
- Powdered sugar for dusting, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract.
- In another bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped strawberries. Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center. Allow the cake to cool for 10 minutes before transferring it to a wire rack.
- Once cooled, dust with powdered sugar (optional) and serve. Enjoy your delicious strawberry yogurt cake!
Notes
❖ Strawberry Substitutes: If strawberries aren’t in season, feel free to use frozen strawberries or even other fruits like blueberries or raspberries. However, fresh strawberries tend to give the best texture and flavor.
❖ Make It Lighter: For a healthier version, you can substitute the vegetable oil with applesauce or use a sugar substitute like Stevia or monk fruit.