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Moist Yogurt Cake

One of my all time favorite summer cakes is my yummy uber moist fruit yogurt cake.  I know it’s March but when I saw the temperature was going to be in the 80’s I felt compelled to fill the house with the smell of fresh strawberries.  Clearly I can’t wait until summer.


    • 1 cup (2 sticks) butter, softened
    • 2 cups sugar
    • 3 eggs
    • 3Tb. lemon juice, divided
    • Zest of 1 lemon
    • 2 1/2 cups all-purpose flour, divided
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 8 oz. plain or vanilla, Greek yogurt
    • 12 oz. fresh strawberries, diced
    • 1 cup powdered sugar 
    •  1/2 tsp lemon extract 
      1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
      2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice and lemon extract. Beat in the flour mixture and the yogurt, mixing well.
      3. Toss the strawberries with the remaining flour. Gently mix them into the batter.
      4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
      5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.