Strawberry Yogurt Cake

Course Dessert


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 tbsp lemon juice, divided
  • 1 lemon, zested
  • 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, sliced
  • 1 cup powdered sugar


  • Preheat oven to 325°F degrees. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
  • 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 tbsp lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  • Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  • Pour the batter into the Sunflower mold. Bake in the preheated oven 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tbsp of lemon juice and the powdered sugar. Drizzle over the top of the cake.