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Strawberry yogurt cake Add to ...

This is a one-bowl cake that works brilliantly; just beat everything together and bake. It makes a lovely breakfast, too, so be sure to save a slice for the morning.

The weekend menu

  • Preparation time: 15 minutes
  • Ready time: 3 hours, including cooling
  • Servings: 4 with leftovers

Cake

11/2 cups all-purpose flour

 

3/4 cup granulated sugar

 

1/2 cup butter, at room temperature

 

1/2 cup plain yogurt

 

2 eggs

 

2 tsp ground cardamom

 

1 tsp baking soda

 

1 tsp vanilla

 

1 tsp salt

 

1 tsp grated lemon zest

 

2 cups strawberries, chopped into 1/4-inch pieces

Icing

11/4 cups icing sugar

 

2 tbsp lemon juice

 

1 tsp lemon zest

Method

Preheat oven to 350 F. Grease an 8-inch round cake pan and line the base with parchment paper.

In a large bowl add flour, sugar, butter, yogurt, eggs, cardamom, baking soda, vanilla, salt and lemon zest. Beat with an electric mixer for 3 minutes, or until mixture is well combined. Fold in strawberries, saving a few for the top.

Scrape batter into prepared pan, pushing the remaining strawberries onto the top of the batter for a prettier presentation. Bake for 40 to 50 minutes or until golden on top and a cake tester comes out clean. Cool cake in pan for 10 minutes. Remove from pan and let rest on a rack until fully cooled.

Combine icing sugar with lemon juice and zest. Spread or drizzle icing over the cake.

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