This lemon yogurt cake with a layer of strawberries on the inside is perfectly tender and fragrant. It’s easy to make and a layer of whipped cream and sweet strawberries are the perfect way to dress it up! The fantastic thing about this cake is that you can make it with your favorite berries. And since it is only lightly sweet, the bright lemon and sweet berry flavors really shine!
Lemon yoghurt cake notes & tips
A 20cm round springform pan is best for this recipe, as you can remove the sides when the cake is done baking. But you can also use a bread tin/loaf pan, just line the bottom and sides of the greased pan with parchment paper to make it easier to release the cake before decorating it. Using a loaf pan will give you more of a crisper outer layer, making it perfect for serving as a coffee cake.
This simple cake recipe is very versatile
It can be enjoyed without toppings, with a scoop of ice cream or dollop of Greek yogurt. Alternatively, you can top it with an icing sugar glaze rather than whipped cream, or simply dust it with powdered sugar.
You can change the fruit topping too
Try rhubarb, blueberries, raspberries or red currants, or a mix of berries.
Interested in more recipes like this?
Then try one of these delicious cakes:
Lemon Yoghurt Cake with Strawberries
For the cake:
- 125 g unsalted butter, at room temperature
- 150 g organic beet sugar or fine granulated sugar
- 1 package organic vanilla sugar (8g)
- finely grated zest of 2 organic lemons
- 1 tablespoon freshly squeezed lemon juice
- 3 medium eggs, at room temperature
- 300 g white spelt flour, sifted (Type 630)
- 2 teaspoons baking powder
- 130 g natural yogurt
- 200 g strawberries, sliced (or other berries)
For the topping:
- 1/2 cup whipping cream
- 1-2 teaspoon organic beet sugar or fine granulated sugar (optional)
- Fresh berries
Preheat the oven to 350°F / 180°C (160°C fan-assisted) and butter a 20 cm round springform pan or loaf pan (25 x 11 cm) and line the base with parchment paper. TIP: If using a loaf pan, cut out strip of parchment paper and lay it inside the tin, covering the base and long sides, as this will make it easy to simply lift the cake out of the pan, when it is done.
Using a hand mixer or in the bowl of an electric stand mixer fitted with the paddle attachment beat together the butter, sugar, and vanilla sugar until pale and fluffy. Add the lemon zest, and juice and mix to combine. Then add the eggs, one at a time, beating well after each addition.
Transfer 2 tablespoons of the sifted flour to a second bowl, add the berries and toss gently until coated. Set aside.
Whisk together the remaining flour together with the baking powder and gently fold this into the batter, bit by bit, alternating with spoonfuls of the yogurt until just incorporated. Do NOT over mix!
Scrape HALF of the batter into the prepared pan and spread into an even layer. Add the berries, spreading them out evenly. Gently spread the remaining batter on top into an even layer.
Transfer to the preheated oven and bake for 70-75 minutes, until A toothpick inserted into the centre of the cake should come out clean and the top forms some cracks. NOTE: If necessary, cover the cake with tin foil after 45 minutes to prevent over-browning.
Remove the cake from the oven and transfer to a cooling rack to cool for 15 minutes, before releasing from the springform pan or turning out from the loaf pan.
Once completely cool, prepare the whipped cream. Using a hand mixer or in the bowl of a stand mixer, combine cream with 2 teaspoons sugar (if using). Beat the cream on medium-high until light, fluffy, and firm enough to spread over the top of a cake, about 5 minutes.
Spread the whipping cream evenly on top of the cake, then decorate with strawberries (or other berries of choice). Slice the cake with a sharp knife and serve! Enjoy!
- A note on zesting: make sure to use a light hand to only zest the top layer (yellow part) of the citrus rind. You’ll want to avoid the second layer of white pith, which is bitter.
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