Go Back
–+ servings
Lemon Strawberry Yogurt Pound Cake

Lemon Strawberry Yogurt Pound Cake for a Sweet Spring Treat

A delightful Lemon Strawberry Yogurt Pound Cake combining citrus and strawberries for a light dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with gluten-free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon lemon zest
  • 0.5 cups unsalted butter (softened)
  • 1 cups granulated sugar
  • 1 cups Greek yogurt Can substitute with regular yogurt
  • 2 large eggs
  • 2 tablespoons lemon juice Can substitute with lemon extract
  • 1 cup fresh or frozen strawberries (diced) Can substitute with blueberries or raspberries
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 0.25 cups heavy cream or milk Adjust for glaze consistency
  • optional strawberry puree For a berry-flavored glaze

Equipment

  • Bundt pan or 9x5 loaf pan
  • Mixing bowls
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a bundt or 9x5 loaf pan.
  2. In a medium bowl, sift together flour, baking soda, baking powder, salt, and lemon zest.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each, then stir in lemon juice or extract.
  5. Gradually add the dry ingredients and yogurt, mixing until just combined.
  6. Fold in flour-coated strawberries gently into the batter.
  7. Pour batter into prepared pan and gently tap to remove air bubbles.
  8. Bake for 60 to 70 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 1 hour before transferring to a wire rack.
  10. Prepare the glaze by whisking together powdered sugar, lemon juice, and cream until smooth.
  11. Drizzle the glaze over the cooled cake before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Best served fresh. Can be stored in an airtight container for up to 5 days.

Tried this recipe?

Let us know how it was!