Description
A moist, tender bundt cake bursting with fresh lemon flavor and juicy berries. Perfect for brunch, dessert, or any special occasion, this Lemon Berry Yogurt Cake delivers a bakery-quality crumb and irresistible citrus aroma every time.
Ingredients
For the Cake:
3 cups (354g) cake flour, spooned & leveled
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup (240g) plain Greek yogurt, at room temperature
2 teaspoons lemon zest
⅓ cup (80ml) fresh lemon juice
1 cup (226g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 ½ teaspoons pure vanilla extract
3 large eggs, at room temperature
2 cups (325g) mixed berries, fresh or frozen (do not thaw)
For the Glaze:
1 cup (120g) confectioners’ sugar
3 tablespoons (45ml) fresh lemon juice
¼ teaspoon pure vanilla extract
Instructions
Preheat oven to 350°F (177°C). Grease a 10–12 cup Bundt pan.
In a large bowl, whisk together cake flour, baking powder, baking soda, and salt.
In another bowl, whisk yogurt, lemon zest, and lemon juice.
Using a mixer, beat butter and sugar on high until creamy (2–3 minutes).
Mix in vanilla, then add eggs one at a time, beating just until combined.
Add dry ingredients and yogurt mixture, mixing only until incorporated.
Fold in berries gently.
Pour batter into prepared pan and bake 55–70 minutes, tenting with foil halfway through.
Cool in the pan for 1 hour, then invert onto a wire rack to cool completely.
Whisk glaze ingredients and drizzle over cooled cake.
Notes
Do not overmix once wet and dry ingredients are combined.
If using frozen berries, do not thaw before adding to batter.
Store unglazed cake at room temperature up to 2 days or glazed cake in the fridge up to 5 days.
Cake freezes well for up to 3 months (unglazed).
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~350
- Sugar: ~29g
- Sodium: ~220mg
- Fat: ~15g
- Saturated Fat: ~9g
- Unsaturated Fat: ~5g
- Trans Fat: <0.5g
- Carbohydrates: ~49g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~80mg