Spring Strawberry Lemon Yogurt Cake

Make cake and make memories! This Spring Strawberry Lemon Yogurt Cake is such a dream and easy to make with your littles! Its fresh, light and loved by kids and adults.

The recipe calls for our grass-fed butter and yogurt. We also used farm fresh eggs from our friends at Brightside Eggs! You can taste the love in this cake.

Spring Strawberry Lemon Yogurt Cake
Print Recipe
Spring Strawberry Lemon Yogurt Cake
Print Recipe
  • 1 cup Donia Farms Unsalted Butter softened
  • 2 cups Granulated Sugar
  • 3 large eggs we used farm fresh Brightside Eggs
  • 3 tablespoons lemon juice divided
  • Zest of 1 lemon
  • 2 1/2 cups All-Purpose Flour divided
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 8 ounces Donia Farms yogurt
  • 12 ounces fresh strawberries diced
  • 1 cup Powdered Sugar
  1. Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
  2. In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
  4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.



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