Strawberry yogurt cake

Strawberry yogurt cake.JPG

Serves: 4 with leftovers



  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter, at room temperature
  • 1/2 cup plain yogurt
  • 2 eggs
  • 2 teaspoons ground cardamom
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 2 cups strawberries, chopped into 1/4-inch pieces


  • 1 1/4 cups icing sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest



Preheat oven to 350 F. Grease an 8-inch round cake pan and line the base with parchment paper.

Add flour, sugar, butter, yogurt, eggs, cardamom, baking soda, vanilla, salt and lemon zest to a large bowl. Beat with an electric mixer for 3 minutes, or until mixture is well combined. Fold in strawberries, saving a few for the top.

Scrape batter into prepared pan, pushing the remaining strawberries onto the top of the batter for a prettier presentation. Bake for 40 to 50 minutes or until golden on top and a cake tester comes out clean. Cool cake in pan for 10 minutes. Remove from pan and let rest on a rack until fully cooled.

Combine icing sugar with lemon juice and zest. Spread or drizzle icing over the cake.