Moist Lemon Yogurt Berry Cake Recipe – Easy Baking
1 hour 30 minutes
950 reads
About Moist Lemon Yogurt Berry Cake Recipe - Easy Baking
This Lemon Yogurt Berry Cake is a delightful fusion of bright lemon zest, juicy berries, and creamy yogurt, resulting in a moist and flavorful cake perfect for any occasion. The simple elegance of this recipe allows the fresh, vibrant flavors to take center stage, making it a crowd-pleaser without any fussy decorations.In my experience, this is one of the most delicious cakes I've ever baked. The secret lies in the perfect balance of tangy lemon, sweet berries, and the wonderfully moist crumb achieved by using yogurt. It's surprisingly easy to make, even for beginner bakers!A simple drizzle of melted white chocolate and a garnish of fresh strawberries and lemon wedges elevates this cake to a truly stunning dessert, ideal for birthdays, tea parties, or simply a sweet treat for yourself.
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Recipe Time & More
Prep45 minutes
Cook45 minutes
Total1 hour 30 minutes
Ingredients
Dry Ingredients
- 2 cup All-Purpose Flour
- 1/2 cup Custard Powder
- 1 1/4 cup Sugar powdered
- 2 tsp Baking Powder
Wet Ingredients
- 1 cup Butter or vegetable oil, unsalted
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Yogurt greek yogurt recommended
- 2 tbsp Lemon Juice freshly squeezed
- 1 tsp Lemon Zest freshly grated
Garnish
- 1/2 cup Strawberries fresh, chopped
- 3 ounce Chocolate for drizzling, white
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, custard powder, powdered sugar, and baking powder. Set aside.
Cream Butter and Sugar
- In a separate bowl, cream together the softened butter (or oil) and powdered sugar until light and fluffy.
Add Wet Ingredients
- Beat in the eggs one at a time, then stir in the vanilla extract, yogurt, lemon juice, and lemon zest until well combined.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in Strawberries
- Gently fold in the chopped strawberries.
Bake
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Glaze
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Drizzle and Garnish
- Once cooled, drizzle melted white chocolate over the top, allowing it to cascade down the sides. Garnish with fresh strawberries and lemon wedges.
Recipe Notes
Expert Tips for the Perfect Lemon Yogurt Berry Cake
- For a more intense lemon flavor, use the zest and juice of two lemons.
- Don't overmix the batter, as this can result in a tough cake. Mix until just combined.
- For a richer cake, use Greek yogurt instead of regular yogurt.
- Allow the cake to cool completely before glazing to prevent the chocolate from melting.
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Recipe Nutrition
Calories: 380kcalCarbohydrates: 51gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 2mgFiber: 1gSugar: 27g
Soma Pradhan
Articles: 41
6 Comments
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This looks perfect! Thanks for posting.
Such a lovely dish! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.
I’m loving this recipe already!
Very nice recipe.
Perfect dish! Can’t wait to cook it.