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Strawberry Yogurt Cake

March 19, 2012

I saw this cake on Pinterest and made it for an office birthday. It was a hit so hopefully you will find the time to make it too. I used frozen strawberries but if you have fresh I’m sure they would be great, or even trying it with raspberries or blueberries.

Strawberry Yogurt Cake


  • 2 sticks butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 T lemon juice, divided
  • Zest of 1 lemon
  • 2 1/2 cups flour, divided
  • 1/2 t baking soda
  • 1/2 t salt
  • 8 oz plain greek yogurt (or I bet you could sub sour cream if you don’t have yogurt)
  • 12 oz strawberries, diced
  • Glaze – see below


  • Preheat oven to 325. Grease and flour a bundt pan or I’m sure it would do well in loaf pans.
  • Sift together 2 1/4 cups of flour, baking soda and salt. Stir in lemon zest. (Note – I usually add less salt than called for in a recipe if I am using salted butter)
  • Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Stir in 1 T lemon juice.
  • Add the dry ingredients and greek yogurt alternately, starting and ending with the dry ingredients.
  • Toss the strawberries with the remaining 1/4 cup of flour. I forgot this step and added in all of the flour at once so not a big deal if you do too.
  • Spread batter into bundt pan and bake for 60 minutes. Mine wasn’t completely set on top so I turned the oven off after 1 hour and left in there for 10 more minutes.
  • Allow to cool in pan about 20 minutes and then turn out onto a plate. Once cooled top with glaze and enjoy!



  • 2 T lemon juice
  • 1 cup powdered sugar


  • Stir together ingredients until smooth and slightly runny. Add a little extra lemon juice or water if it is thick.
  • Spoon over top of cake so that it runs down the sides.
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