In the mood for some yogurt-baking recipes? Check out my lemon berry yogurt cake! Lemons and berries are already a refreshing sweet-tart combo, and now, yogurt steps in to bring out a luscious, creamy cake that surely steals everyone’s hearts. And guess what? You’re only a few hours away from this summery treat! Keep scrolling!

I Can’t Get Enough Of This Cake With Greek Yogurt!

The taste and texture are just a hit: Just looking at the Bundt cake gives you a sneak peek into its texture: a luxuriously creamy dessert studded with berries. The cake packs a bunch of lemony zing and refreshing sweetness from strawberries and blueberries, all brightened up with a drizzle of lemon glaze. Pure summer bliss!

Play around with the recipe: I have a soft spot for berries, so I just can’t help but throw blueberries, strawberries, some blackberries, and raspberries into the mix. It gets a bit of everything, you know. But if you’re more of a strawberry, blueberry, or lemon person, don’t worry! My recipe collection has something for everyone. Check out my lemon blueberry cake, lemon blueberry cheesecake bars, iced lemon pound cake, strawberry cake, or strawberry cheesecake.

Easy to whip up: 10 pantry stables (main ingredients) and a little more than 1 hour in the kitchen (save for cooling) are what it takes for this recipe. I’m whipping up a Bundt cake, but you can switch to a loaf cake or even cupcakes if you like. Your baking, your choice!

10 Simple Steps To Make Lemon Berry Yogurt Cake

Key Ingredients

Before hitting the kitchen, get ready with these simple ingredients:

Cake flour: I’ve experimented with both all-purpose and cake flour, and cake flour hits the right spot in this recipe. It produces a tender, fluffier texture that we all expect from a Bundt cake. All-purpose flour is okay; just be prepared that the cake might be heavier and denser.
Berries: I swear by ¾ cup each of strawberries and blueberries mixed with ¼ cup each of blackberries and raspberries. Pitted cherries are also welcome. But go overboard with raspberries and blackberries, and you might end up with a soggy cake.
Lemon juice and zest: We will need about 2 large fresh lemons for the glaze and the cake batter. Don’t ditch the peels! Grate them to take the zingy, refreshing zest for our cake. If you want to leave out the lemon notes altogether, simply replace its juice with milk.
Yogurt: After testing with various types, my go-to for this recipe is Greek yogurt. It adds some nice structure and a more nuanced tang to my cake. If you only have sour cream on hand, stick with the full-fat type.
Eggs: We need 3 large eggs for this Bundt cake. These gooey players help stabilize the cake structure and take the richness to the next level.
Sugar: Granulated sugar works fine.
Butter: This recipe calls for about 1 cup of unsalted butter, about 2 sticks.
Leavening agents: Baking soda and baking powder join forces as our magical lifting crew, ensuring a beautiful rise for our cake.
Salt and vanilla extract: A pinch of salt and a splash of vanilla extract round out the flavor profile.

Note: Bring all the ingredients to room temperature to ensure a smooth, decadent texture.

Instructions

Step 1

As always, let the oven heat up to 350°F or 177°C. In the meantime, grab a Bundt pan (about 10 – 12 cups cuz the batter will rise up real high) and grease it with nonstick spray or butter. This will help release the cake seamlessly.

Step 2

In a large bowl, toss in the dry stuff like cake flour, baking soda, baking powder, and a pinch of salt. Whisk them together and set aside.

Step 3

Grab a separate bowl and mix 1 cup of Greek yogurt, ⅓ cup of lemon juice, and 2 teaspoons of lemon zest. Set aside.

Step 4

Dump 2 cups of granulated sugar and 1 cup of butter in an electric stand or handheld mixer with a whisk or paddle attachment.

Beat on high for 2 to 3 minutes until the mixture turns silky smooth. Use a spatula to scrape down the bowl while mixing. You won’t want to miss out on any bit of that creamy goodness, my friends.

Step 5

Switch the mixer to medium and beat in the pure vanilla extract. Once incorporated, adjust to low speed and fold in 3 eggs, one at a time. Don’t rush! Wait until each egg gets cozy with the mix before tossing in the next. Turn off the mixer when the last egg is combined. Go crazy with the mixing, and your cake might end up dense and chewy!

Step 6

Remember the dry ingredient bowl in step 2? It’s time for it to join forces with the butter-egg mixture. Gently pour the Greek yogurt mixture on top, and then beat them on medium until incorporated and creamy. Again, don’t over-mix the batter!

Here comes our luscious berries! Gently mix the blueberries, chopped strawberries, raspberries, and blackberries with a spatula. Be gentle; you don’t want to break those juicy pockets before they can dance merrily in your mouth!
Step 7

Pour the batter into the greased pan and gently tap it on the counter to even out. I usually scoop the batter from the bowl to the pan just to be sure no juicy berries get hurt. Bake it for around 55 to 70 minutes. The time kinda varies depending on your oven, so keep a sharp eye on the cake.

Step 8

After about 30 minutes, loosely wrap aluminum foil over the pan to prevent overbaking. This also helps prevent the surface from drying out or becoming overblown.

After 55 minutes, you can check the cake’s doneness using my old but gold toothpick test. If the toothpick inserted into the cake still comes out with wet crumbs, pop it in the oven for 10-15 minutes.

Step 9

Is the cake just on point now? Great! Take it out of the oven and let it cool for about 1 hour. Then, free it off the pan and let it rest on your serving plate or a wire rack.

If the cake is still warm to the touch, don’t rush garnishing it! The glaze might melt down or take longer to settle.

Step 10

Believe it or not, I bet you can whip up the lemon glaze with your eyes shut!

Just grab a small bowl and whisk 1 cup of confectioners’ sugar, 3 tablespoons of lemon juice, and ¼ teaspoon of vanilla extract. That’s it! Easy, right?

Drizzle the glaze on the Bundt cake, wait a few hours for it to set, slice, and dig in!

Notes

Whipping Up A Loaf Cake

I bet you’ve searched around and run into countless lemon berry yogurt loaf cake recipes out there. I just can’t resist the allure of a beautiful Bundt cake, so yeah, you can definitely turn it into a classic loaf cake.

My recipe yields quite a lot of batter, so prepare two 9×5” loaf pans. Divide the batter into the two pans and bake them at 350°F for 45 minutes, each pan at a time. Too much for one go? Halve the ingredients, and you’ll have enough batter for just one loaf.

Frozen Berries

Don’t worry if you only have frozen berries on hand; they still work fine in this recipe. Here’s the catch: keep them in the freezer until the very moment you need to fold them in the batter. Don’t stir them too many times. You don’t want it to release lots of liquid and water down the batter.

Storage

You can wrap the leftovers in plastic wrap or aluminum foil tightly and stack them in the fridge for 5-6 days. What about freezing? It’s only possible for unglazed cake. Give it a snug hug of 2 layers of plastic wrap, and finally, wrap it up with aluminum foil. Then, you can keep it in the freezer for 3 months.

FAQs

The Berries Keep Sinking To The Bottom Of The Batter. What To Do?

My tip is to coat the berries with a thin layer of flour before folding them into the batter. This helps them stay suspended and scatter evenly throughout the cake.