Discover summer sweetness by the forkful with my simple-yet-scrumptious yogurt cake.
This delicious cake is light, moist, and incredibly flavorful. It gets its tenderness from yogurt instead of butter and its bright, citrusy flavor from freshly squeezed lemon juice and zest.
A mixture of ripe, juicy, sweet berries on top adds a pop of color and fresh fruit flavors to this divine summer dessert.
Simple but spectacular.
Meet ya in the kitchen
For the Cake:
1 cup flour
1/2 cup ground almonds or 1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
Zest of 1 lemon
Juice of one lemon, 3 tablespoons
1/2 cup plain Greek yogurt, room temperature
1/2 cup vegetable oil
Fresh fruits: a mix of blueberries, blackberries, strawberries, raspberries, and kiwi (note: if using frozen berries, defrost first. Fresh not frozen strawberries recommended.)
sugar for sprinkling on top
Set the oven temperature at 350 degrees. Generously grease a 9″ springform pan.
Mix together the flour, almond flour, baking powder, and salt in a bowl, set aside.
In a separate bowl, add the sugar and zest. Using your fingertips, rub together the zest into the sugar until the sugar is moist and lemony scented.
Using a medium-sized bowl to a stand-up mixer, beat the eggs for 1 minute and then slowly add sugar. Continue to mix for 2 more minutes until mixture is light yellow and frothy. Add yogurt, lemon juice, and vanilla and mix until well blended. Slowly pour in the oil and then the dry ingredients. Mix until all incorporated. Scrape the batter into the prepared pan and place in the oven. Set the timer for 10 minutes.
After 10 minutes of baking time, remove the pan, add the fresh fruit on top and sprinkle with sugar. Return to oven for 30 minutes or until the cake tester comes out clean.
Serve with ice cream, if desired.
Inspired by Dorie Greenspan
Thanks for stopping by!
Bake some love.