Home RecipesCakes Tempting Lemon Berry Yogurt Cake

Tempting Lemon Berry Yogurt Cake

by Amanda
0 comment 25 views
A+A-
Reset
lemon-berry-yogurt-cake
Unlike any other cake I’ve baked, this incomparably moist Lemon Berry Yogurt Cake boasts a soft, creamy, and buttery crumb. Infused with fresh lemon and bursting with Greek yogurt and mixed berries, it’s like a generous drop of sunshine in a Bundt cake pan. It’s been hailed as one of the best desserts I’ve ever made.
lemon-yogurt-cake

Chocolate? Who needs it. Caramel swirls? Not today. Peanut butter brownie chunks mixed with cookie dough pieces? Delicious, but let’s hold off for now.

While testing this recipe, one of my assistants exclaimed, “This is the best thing we’ve ever made.” Out of the 1,200 recipes both on my website and in my cookbooks, such praise is no small feat. I simply agreed, “Yes, it is.” Today’s cake should not be overlooked.

Why You’ll Love This Lemon Berry Yogurt Cake

  • Supremely moist (other cakes can’t compare)
  • Soft, creamy-tasting crumb
  • Made with 1 cup of Greek yogurt
  • Fresh, vibrant flavors
  • Packed with tart lemon and sweet berries
  • Convenient—use fresh or frozen berries
  • No complicated decorating required; just drizzle with lemon glaze for a natural beauty!

lemon-berry-yogurt-cake

lemon-berry-yogurt-cake-5

How to Make Lemon Berry Yogurt Cake

This cake is incredibly easy to make—ready for the oven in just 15 minutes.

  1. Mix dry ingredients together.
  2. Whisk yogurt, lemon juice, and lemon zest together.
  3. Beat butter and sugar together until creamy. Then add the vanilla and eggs.
  4. Combine all ingredients.
  5. Gently fold in the berries.
  6. Spoon the batter into a Bundt cake pan.
  7. Bake for about 1 hour, checking with a toothpick for doneness.
  8. Cool in the pan for at least 1 hour. Then invert onto your serving platter and cool completely before icing.
  9. Drizzle with a simple lemon glaze.

lemon-berry-yogurt-cake-batter

Ingredients You Need

  1. Cake Flour: Lighter than all-purpose flour, it produces the best cakes. I tested this recipe with both types, and 3 cups of cake flour was the clear winner.
  2. Baking Powder & Baking Soda: With many wet ingredients, both are needed to lift this cake so it’s not overly heavy and flat.
  3. Butter: The base of this cake. You need 2 sticks of properly softened room temperature butter.
  4. Sugar: A lot is needed to sweeten this large cake and sufficiently cream the butter.
  5. Eggs: Provide structure, stability, richness, and flavor. I reduced the number from my cranberry orange Bundt cake recipe since we are using so much Greek yogurt and lighter cake flour.
  6. Lemon Zest & Juice: Use the zest (around 2 teaspoons) and juice of a large fresh lemon. You might need a second lemon for enough juice. Fresh juice is best.
  7. Greek Yogurt: Adds a slight tang and creamy moisture. I tested nonfat, low-fat, regular yogurt, and sour cream—all were excellent, but Greek yogurt added more tang and structure. It’s a powerhouse ingredient.
  8. Vanilla Extract & Salt: Both enhance the flavor.

lemon-berry-yogurt-bundt-cake

lemon-berry-yogurt-cake-03

Describe the Taste & Texture

This yogurt cake tastes creamy, with a crumb that is luxuriously soft, silky, and buttery. Greek yogurt, paired with cake flour and butter, elevates the cake to a whole new level. The cake is a bit dense like pound cake but with a looser crumb. Berries add moisture and juiciness to each bite. The lemon flavor is bright but light, so topping the cake with a lemon glaze amplifies the flavor. The glaze is simply lemon juice, a splash of vanilla, and confectioners’ sugar.

Customizations and Tips

  • Bundt Pan: I recommend nonstick Bundt pans, but always generously grease them. Use a 9.5-10 inch pan that holds at least 10-12 cups of batter.
  • Room Temperature Ingredients: Ensure all refrigerated items, except the berries, are at room temperature for even mixing.

Serve Lemon Berry Yogurt Cake With:

  • Slather with homemade honey butter.
  • Slice and dunk in dips like crab dip or beer cheese dip.
  • Serve alongside soups like slow cooker chicken chili or minestrone.
  • Use for breakfast casseroles or as a base for crostini.
  • Simply enjoy as warm toast with butter and jam.

This Lemon Berry Yogurt Cake is the epitome of simplicity and deliciousness, making it a staple dessert that’s sure to impress and satisfy every sweet tooth.

This post may contain affiliate links. Read our disclosure policy.

The above recipe draws inspiration from the renowned culinary experts, Sally and Lindsay.

lemon-berry-yogurt-cake

Tempting Lemon Berry Yogurt Cake

Serves: 12 pax Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Sweet, studded with berries, and flavored with fresh lemon, vanilla, and butter, this supremely moist yogurt cake will soon become your favorite “anytime” cake. We love it!

 😎  Total Time: 4 hours, 15 minutes

  •  3 cups (354gcake flour* (spooned & leveled)
  •   1 and 1/2 teaspoons baking powder
  •  1/2 teaspoon baking soda
  •   1 teaspoon salt
  •  1 cup (240gplain Greek yogurt, at room temperature*
  •   2 teaspoons lemon zest
  •   1/3 cup (80ml) fresh lemon juice
  •   1 cup (16 Tbsp226gunsalted butter, softened to room temperature
  •   2 cups (400ggranulated sugar
  •  1 and 1/2 teaspoons pure vanilla extract
  •   3 large eggs, at room temperature
  •  2 cups (325gmixed berries, fresh or frozen (do not thaw)*

Lemon Glaze

  • 1 cup (120gconfectioner’s sugar
  • 3 Tablespoons (45ml) fresh lemon juice
  • 1/4 teaspoon pure vanilla extract

Instructions

    1. Make the cake: Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
    2. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
    3. Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
    4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
    5. Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a silicone spatula, fold in the berries. The batter will be a little thick and very creamy.
    6. Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven.
    7. Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire cooling rack or serving dish. Allow to cool completely before glazing, slicing, and serving.
    8. Make the glaze: Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.
    9. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  1. Freezing Instructions: Wrap unglazed baked and cooled cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before glazing, slicing, and serving.
  2. Special Tools (affiliate links): 10- to 12-cup Bundt Pan (I love this one and this one) | Glass Mixing Bowls | Whisk | Citrus Juicer | Citrus Zester | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack
  3. Loaf Pan: Pour the batter into two greased 9×5-inch loaf pans. Bake each at 350°F (163°C) for about 45 minutes or until baked through. Use a toothpick to test for doneness. Or halve all of the ingredients to make one loaf. (Use 1 egg + 1 egg yolk.)
  4. Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you cannot get your hands on cake flour, you can make a DIY cake flour substitute.
  5. Yogurt: You can use plain Greek yogurt, plain yogurt, or even sour cream. I recommend low-fat,  non-fat, or full fat yogurt. If using sour cream, use full fat.
  6. Lemons: 2 medium/large lemons will be enough for the cake and glaze. If you’re looking for a plain yogurt cake (no lemon flavor), simply leave out the lemon zest and replace the lemon juice with milk (dairy or nondairy) in both the cake and glaze.
  7. Berries: I recommend sticking with mostly blueberries and chopped strawberries. Some raspberries and/or blackberries are OK, but they become a little wet and mushy and can impact the color and consistency of the baked cake. I use 3/4 cup blueberries, 3/4 cup chopped strawberries, and 1/4 cup each raspberries and blackberries. You can use frozen berries if needed. Do not thaw.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @amandamixichi

You may also like

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

About Us

Hi, I’m Amanda! I’m here to bring you sweet, simple, from-scratch dessert recipes. My life is ruled by my sweet tooth. Send help (or chocolate)!

Read more about me.

Newsletter

Subscribe to my newsletter for new posts, great baking tips, and fresh recipes. Stay updated!

@2024 | Designed by Amanda