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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.

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


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


11/4 cups icing sugar


2 tbsp lemon juice


1 tsp lemon zest


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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