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Moist Strawberry Yogurt Cake

A close-up of a moist slice of Strawberry Yogurt Cake topped with fresh strawberries and white glaze.
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A simple recipe for a moist, single-layer cake featuring fresh strawberries and yogurt for flavor and texture.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup plain whole milk yogurt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, pureed
  • 1/2 cup fresh strawberries, diced
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the sugar and eggs until pale.
  4. Beat in the yogurt, vegetable oil, and vanilla extract until combined.
  5. Stir the pureed strawberries into the wet ingredients.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  7. Gently fold in the diced strawberries.
  8. Pour the batter into the prepared pan.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. To make the glaze, whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Notes

  • Use full-fat yogurt for the best moisture and texture in this cake.
  • If you do not have fresh strawberries, you can substitute 3/4 cup of thawed, drained frozen strawberries for the puree and diced fruit.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://flavorvista.com/strawberry-yogurt-cake-recipe-moist/