YOGHURT LEMON BERRY CAKE 😋
Unlike any other cake , this incomparably moist yogurt lemon berry cake has a soft, creamy, and buttery crumb. Lightly flavored with fresh lemon and bursting with Greek yogurt and mixed berries, it’s a generous drop of sunshine in a Bundt cake pan. It’s been dubbed one of the best desserts ever.
Why You’ll Love This Yogurt Lemon Berry Cake
- Supremely moist (other cakes don’t even compare)
- Soft and almost creamy-tasting crumb
- Made with 1 cup of Greek yogurt
- Fresh flavors
- Filled with tart lemon and sweet berries
- Convenient– use fresh or frozen berries
And as a welcome bonus, there’s no complicated decorating required. Let the cake cool and drizzle with lemon glaze. She’s a natural beauty!
Ingredients You Need
- Cake Flour: Cake flour is lighter than all-purpose flour and, depending on the recipe, produces the best cakes. I tested this recipe with both cake flour and all-purpose flour (varying amounts, too) and 3 cups of cake flour won by a landslide. All-purpose flour was simply too heavy. If needed, use this homemade cake flour substitute.
- Baking Powder & Baking Soda: With so many wet ingredients, we need both baking powder and soda to help lift this cake so it’s not overly heavy and flat.
- Butter: Butter is the base of this cake. You need 2 sticks of properly softened butter.
- Sugar: This is a very large cake, so a lot of sugar is required to sweeten the cake and sufficiently cream the butter.
- Eggs: Eggs provide structure, stability, richness, and flavor. I based this recipe off of my cranberry orange Bundt cake and reduced the amount of eggs since we are using so much Greek yogurt and lighter cake flour.
- Lemon Zest & Juice: Grab a large fresh lemon and use its zest (around 2 teaspoons, give or take) and lemon juice. You may need a 2nd lemon to yield enough juice. Fresh juice is best. Here is a wonderful inexpensive juicer if you don’t have one.
- Greek Yogurt: You’ll notice that I use yogurt or sour cream in a lot of my cake recipes. Both bring a slight tang (very mild) and brilliantly creamy moisture. I tested this cake with nonfat and low fat Greek yogurt, regular yogurt, and sour cream– all were excellent. Greek yogurt added a little more tang and structure, though. It was our favorite.
- Vanilla Extract & Salt: Both are used for flavor.
Each ingredient is important and has a very specific job.
How to Make Lemon Berry Yogurt Cake
This doesn’t get any easier– from the mixing bowl to the oven in 15 minutes.
- Mix dry ingredients together.
- Whisk yogurt, lemon juice, and lemon zest together.
- Beat butter and sugar together. Then add the vanilla and eggs.
- Combine all ingredients.
- Fold in the berries.
- Spoon batter into Bundt cake pan.
- Bake. The cake takes about 1 hour, but check with a toothpick.
- Cool for at least 1 hour in the pan. Then invert onto your serving platter and cool completely before icing.
- Drizzle with icing.
Expect the creamiest, silkiest cake batter in the entire world