Description
An incredibly moist and easy Strawberry Cake made with fresh berries, yogurt, and lemon zest. This one-bowl recipe requires no mixer and is perfect for summer.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 4 tsp baking powder
- 1 pinch salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup plain yogurt
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 500g fresh strawberries, hulled
Instructions
- Preheat your oven to 390°F (200°C) standard or 350°F (180°C) fan-forced. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Dice about 1/3 of the strawberries into small cubes. Slice the remaining strawberries in half vertically.
- In a large bowl, whisk together the sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract until smooth.
- Add the flour, baking powder, and salt. Whisk gently until just combined, being careful not to overmix.
- Pour half of the batter into the prepared pan. Scatter the diced strawberries over the batter.
- Top with the remaining batter and smooth the surface. Arrange the halved strawberries cut-side down on top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil if browning too quickly.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Serve with whipped cream or vanilla ice cream. Store at room temperature for up to 3 days or refrigerate if the weather is very humid.
- Prep Time: 20 min
- Cooling Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 21g
- Sodium: 25mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 32mg
Keywords: strawberry cake recipe, easy cake recipe, summer baking, homemade dessert, fresh fruit cake