Strawberry Yogurt Cake
This strawberry yogurt cake has a tender, moist texture that melts gently on the tongue. The natural sweetness of the fresh strawberries blends beautifully with the subtle tang of yogurt, creating a light and refreshing flavor.A hint of vanilla adds warmth, while the soft crumb provides a delicate, airy feel. The sugar on top adds a touch of sweetness that balances the fruity notes.
Equipment
- Mixing bowls
- Whisk
- Wooden spoon
- 8-inch round cake pan or loaf pan,
- Spatula
- Measuring cups and spoons
- Sieve (for dusting icing sugar)
Ingredients
- 2 ½ cups plain flour
- 2 teaspoons baking powder
- ½ cup caster sugar
- 2 large eggs
- 2 tablespoons olive oil
- 1 cup plain yogurt
- 3 ½ cups fresh strawberries hulled and halved
- 1 teaspoon vanilla essence
- ¼ cup icing sugar for dusting
Instructions
Step 1: Preheat and Prepare the Pan
- Set your oven to 350°F (175°C). Lightly grease an 8-inch cake pan with a bit of olive oil and line the bottom with parchment paper. This prevents the cake from sticking and makes it easier to remove later.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together the flour and baking powder. Add the sugar and stir until everything is evenly combined.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk the eggs, yogurt, olive oil, and vanilla essence until smooth. Slowly pour this wet mixture into the dry ingredients, stirring gently until just combined. Avoid over mixing, or the cake may become dense.
Step 4: Add Strawberries and Bake
- Gently fold in half of the strawberries so they don’t break apart. Pour the batter into your prepared pan and spread it evenly. Arrange the remaining strawberries on top. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
- Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Before serving, dust the top with icing sugar. The cake can be enjoyed warm or at room temperature.