Strawberry Lemon Cake

5 from 7 votes

Strawberry Lemon Cake

A deliciously moist cake dotted with fresh lemon zest and loaded with sweet + juicy strawberries. This cake is an easy one-bowl recipe, perfect for a spring dessert. You can also make this simple lemon cake recipe with frozen fruit, making it perfect for any time of the year.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: Canadian

Servings:

Calories: 131kcal

Author: Jacqueline Piper

Equipment

Parchment paper

Ingredients

2 large eggs
1 cup granulated white sugar
½ cup Greek yogurt
¼ cup oil
1 teaspoon vanilla extract
zest of one lemon
250 grams all-purpose flour about 1.5 cups
1.5 teaspoons baking powder
2 cups frozen strawberries slightly thawed, halved
prepared whipped cream for serving, optional
powdered sugar for serving, optional

Instructions

Preheat oven to 350°F (175°C).
Line a circle pan with parchment paper.
In a large mixing bowl, add the eggs, sugar, yogurt, oil, vanilla, and lemon zest. Whisk until combined.
Add flour and baking powder. Mix using a spatula, just until combined.
Gently stir in strawberries, saving a few for the top.
Add batter to the cake pan.
Set strawberry halves on top of batter.
Bake for one hour, or until the cake is fully cooked through.
Top with powdered sugar, or prepared whipped cream.

Notes

Notes - Don't overmix the cake batter and make sure to measure the flour correctly. You can omit the yogurt in the cake without a problem - it makes a softer cake though and you may need more liquid to make up for it.

Substitutions - Try a different fruit.

Storage - Stores at room temperature for a day or two. You can also store it in the fridge.

Nutrition