Yogurt and Strawberry Cake
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Yogurt and Strawberry Cake
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Servings Prep Time
10/12people 15minutes
Cook Time
35-40minutes
Servings Prep Time
10/12people 15minutes
Cook Time
35-40minutes
Ingredients
  • 3large eggs
  • 1cup granulated sugar
  • 5oz plain yogurt
  • 1teaspoon pure vanilla extract
  • 1medium lemon peel grated
  • 2/3cup sunflower oilyou can also use grapes seeds or vegetable oil
  • 2 1/4cups all-purpose flour, sifted
  • 1 1/2teaspoons baking powder
  • 1/4teaspoon salt
  • 1 1/4cup fresh strawberries, quartered
  • powder sugar
Instructions
  1. Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
  2. In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
  3. Slow down the whisk and add the yogurt a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
  4. Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the half of the strawberries on top of the batter, then cover with the remaining cake batter. Place the remaining strawberries on top of the batter.
  5. Put in the hot oven for 35 to 40 minutes, until golden and firm. After 20 minute in the oven you can quickly add some strawberries to the top of the cake, without taking the cake out of the oven, then finish baking. Use a toothpick to test the cake to see if it is cooked in the center.
  6. Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it’s cooling with plastic wrap for moisture. Sprinkle with powder sugar before serving.
Recipe Notes

Bake for 25 minutes and add extra strawberries to the top then finish to bake.

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