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Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake for a Delightful Spring Treat

Enjoy a delightful Fresh Strawberry Yogurt Cake that combines sweet strawberries and yogurt for a light, moist treat perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Salt Essential for balancing sweetness.
  • 1 teaspoon Baking Soda Ensure freshness for effective rising.
  • 1 cup Granulated Sugar Can reduce or substitute with coconut sugar.
  • 1 tablespoon Lemon Zest Fresh prefered for the best aroma.
  • 1 tablespoon Lemon Juice
  • 2 large Eggs Use room temperature for better incorporation.
  • 1/2 cup Extra Virgin Olive Oil Can substitute with vegetable oil.
  • 1 cup Plain Yogurt (full-fat, unsweetened) Can use Greek yogurt for a thicker texture.
  • 1 teaspoon Vanilla Extract Use pure extract for better taste.
For the Topping
  • 2 cups Strawberries Other berries can be used as a substitute.
  • 1 tablespoon Powdered Sugar Optional dusting for presentation.

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter and dusting with flour.
  2. Rinse fresh strawberries under cool running water, pat dry, trim green tops, and slice in half.
  3. In a medium bowl, combine all-purpose flour, salt, and baking soda, whisk until well combined.
  4. In a larger bowl, combine lemon zest with sugar. Add eggs, lemon juice, olive oil, yogurt, and vanilla. Whisk until smooth.
  5. Slowly add dry ingredients to wet ingredients, whisk gently until no dry flour remains.
  6. Transfer the batter into the prepared cake pan, smoothing the top. Arrange halved strawberries on top, pressing them in slightly.
  7. Bake in preheated oven for approximately 35-40 minutes, until a toothpick inserted comes out clean.
  8. After baking, cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  9. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 36mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Choose fresh, ripe ingredients for the best flavor and ensure eggs are room temperature for better results. Don't over-mix to maintain cake's lightness.

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