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Lemon Berry Yogurt Cake

Lemon Berry Yogurt Cake is a moist Bundt cake made with yogurt, fresh lemon, and mixed berries.
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Prep Time 20 minutes
Course Dessert
Cuisine American

Ingredients
  

Cake

  • 3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup plain Greek yogurt
  • 2 teaspoons lemon zest
  • 1/3 cup fresh lemon juice
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 2 cups mixed berries

Lemon Glaze

  • 1 cup confectioners’ sugar
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (177°C) and grease a Bundt pan.
  • In a large bowl, whisk flour, baking powder, baking soda, and salt.
  • In another bowl, whisk yogurt, lemon zest, and lemon juice.
  • Beat butter and sugar until creamy and fluffy.
  • Add vanilla extract, then eggs one at a time, mixing gently.
  • Add dry ingredients and yogurt mixture; mix until just combined.
  • Fold in berries carefully.
  • Pour batter into pan and smooth the top.
  • Bake for 55–70 minutes until a toothpick comes out clean.
  • Cool for 1 hour, then invert onto a rack and cool completely.
  • Whisk glaze ingredients and drizzle over the cooled Lemon Berry Yogurt Cake.

Notes

  • You can use frozen berries without thawing.