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Lemon Strawberry Yogurt Pound Cake

This lemon strawberry yogurt pound cake is a moist and tender baked good with a fine crumb. It features fresh strawberries and the bright aroma of lemon, with a slightly dense yet soft texture and a golden crust. The recipe involves mixing wet and dry ingredients, folding in fruit, and baking until lightly browned and fragrant.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1 cup plain yogurt full-fat or Greek style
  • 3 large eggs
  • 1 tablespoon lemon zest from about 1 lemon
  • 2 tablespoons lemon juice
  • 1/2 cup fresh strawberries hulled and chopped
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Wooden spoon or spatula
  • Loaf pan
  • Measuring cups and spoons
  • Lemon zester or grater
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until the mixture is pale and fluffy, about 3-4 minutes. The sound should be a gentle beating and the color a light yellow.
  3. Add the eggs one at a time, beating well after each addition to incorporate fully. The mixture should become smooth and slightly thickened.
  4. Stir in the lemon zest and lemon juice, listening for a fragrant citrus aroma as they blend into the batter.
  5. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon until just combined. Do not overmix—this helps keep the cake tender.
  7. Gently fold in the chopped strawberries, distributing them evenly through the batter. The batter will be thick but spreadable.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
  9. Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The aroma of lemon and strawberries will fill your kitchen as it cools.
  11. Slice the cake once completely cooled, revealing the tender crumb and vibrant fruit pieces. Serve as is or with a dusting of powdered sugar.

Notes

You can substitute the strawberries with blueberries or raspberries for different fruit flavors. Keep the cake refrigerated if not eaten immediately, within 2 days for best freshness.