Fresh Strawberry Yogurt Cake

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This super moist cake weeps pink tears down its tender slices. AMAZING!

Ingredients Nutrition


  1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
  2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.


Most Helpful

i imagine this being served at Suri Cruise's tea parties. i used strawberry yogurt and added a teaspoon of almond extract. don't skip the lemon glaze, though you could. the cake has the consistency of a sweet, moist muffin. a huge hit. thank you!

nevermind September 17, 2012

Delicious tasty cake!I used low fat organic strawberry yogurt for mine and it turned out great so the yogurt doesn't have to be a thick greek,it works well with a thinner one also.An easy fresh tasting cake..

LuuvBunny March 07, 2012

Delicious!! I don't do reviews, but had to about this recipe. I substituted 1/2 plain greek yogurt & 1/2 sour cream. I didn't do the glaze, since we couldn't stop eating the cake long enough to make it.

Kimberly D. March 19, 2016

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a