Lemon Berry Yogurt Cake
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Prep Time
15m
Cook Time
1h
Total Time
1h 15m
This lemon berry yogurt cake is a light and moist dessert bursting with citrus flavor and juicy berries. Made with Greek yogurt and fresh lemon, this cake is a refreshing treat. A lemon glaze adds an extra burst of flavor. Perfect for a summer afternoon or special occasion.
Recipe Options
Ingredients
Servings:
12
Scale:
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0.25
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Lemon Glaze
Steps
1
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
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories311kcal
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Fat13g
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Saturated Fat8g
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Carbohydrates44g
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Fiber0g
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Sugar25g
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Protein3g
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Cholesterol62mg
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Sodium145mg
Percent Daily Values are based on a 2,000 calorie diet.