Lovely. Such a nice word.
This cake is lovely. It’s pretty. The swirl of berries inside makes it beautifully appetizing. And, most importantly, it is delicious.
Right now, we are in the midst of a bountiful berry season here in Southern California, so this is the perfect cake to make for berry season. And, because it is a large cake, it is the perfect cake to share. As with most cakes, I enjoyed the crumb of this cake on the second day but it does stay moist for several days on your counter.
This cake also can be frozen to prolong your enjoyment of the cake and to take away the temptation to eat the whole big cake at once.
On second hand, what is wrong with eating the whole cake at once? (Just asking for a friend.)
This recipe is adapted from one that appears on a wonderful baking site called Sally’s Baking Addiction. You can find the recipe here.
Here is the recipe as I prepared it in my kitchen.
Lemon Berry Yogurt Cake
Ingredients
- Cake
- 3 C. cake flour
- 1 1/2 t. baking powder
- 1/2 t. baking soda
- 1 t. salt
- 1 C. plain Greek yogurt (room temperature)
- 2 t. lemon zest
- 1/3 C. fresh lemon juice
- 1 C. unsalted butter (room temperature)
- 2 C. granulated sugar
- 1 1/2 t. vanilla extract
- 3 large eggs (room temperature)
- 2 C. mixed berries (I used blueberries and strawberries)
- Lemon Glaze
- 1 C. powdered sugar
- 3 T. fresh lemon juice
- 1/4 t. vanilla extract
Directions
- Step 1 Prepare a bundt pan by greasing it generously or spraying it with cooking spray.
- Step 2 Preheat oven to 350 degrees F.
- Step 3 Mix cake flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Step 4 In a separate bowl, whisk yogurt, lemon zest and lemon juice together. Set aside.
- Step 5 Using a stand mixer and the whisk attachment, whisk the butter and sugar together until they are creamed. Scrape sides of the bowl. Turn the speed of your mixer down to medium and whisk in the vanilla extract. Add eggs–one at a time. Mix each egg thoroughly into the batter before adding the next egg. Don’t over mix your batter.
- Step 6 Put the dry flour mixture into the butter/egg mixture. Pour the yogurt mixture on top of the flour/egg/butter mixture. Mix until just combined.
- Step 7 Fold in the berries.
- Step 8 Scoop the batter into the prepared bundt pan and bake 55 to 70 minutes depending upon your oven. Your cake may take even longer to bake depending upon your oven. Your cake will be done when it springs back when pressed and when a skewer inserted into the cake comes back clean. If your cake is over-browning on top as you bake it, cover it with aluminum foil.
- Step 9 Remove cake from oven and let it cool for at least one hour in the pan. When the cake is cool, invert it onto a rack and pour the glaze over the cake.
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