… because what is life without good food?

Fresh Lemon Berry Yogurt Cake

Adapted just slightly from Manila Spoon.

Fresh Lemon Berry Yogurt Cake ~ Sumptuous Spoonfuls #cake #recipe

When I saw Manila Spoon’s beautiful strawberry cake, I immediately wanted to make it. The morning that I saw the recipe, it just so happened that I needed to stop at the store and the store I had stopped at just happened to be having a sale on strawberries. So I came out of the store with a huge 4-pound pack of strawberries. My mind was churning with all the wonderful things I was going to make … and of course, this cake was on the top of my list.

This is the second time I’ve made this cake. The first time I made it with strawberries and didn’t take time to really read or follow the recipe and it turned out way too dense. It had wonderful flavor, but just was too dense. I figured out what I did wrong, too … I beat the batter AFTER adding in the flours and yogurt and that was a bad idea. I just had to try it again.

Once I took the time to really focus on the task at hand and actually READ the recipe, my cake turned out perfectly. Good thing, because it’s part of my Mother’s Day present to my mom. I can tell already this is going to be one of those cakes we make again and again.

I made a “glaze” out of berries, a little powdered sugar, vanilla, & a little water, cooked it in the microwave for a couple minutes, and drizzled it over top of the cake. My sister (who is an incredible cook!) suggested making extra “sauce” to serve on the side to drizzle over the cake.

Fresh Lemon Berry Yogurt Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 1 cake, or about 12 servings

Fresh Lemon Berry Yogurt Cake

Ingredients

    Dry ingredients:
  • 1 1/2 cups flour
  • 1/2 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • Wet ingredients:
  • 3 large eggs
  • 1 cup sugar
  • 1/4 cup olive oil
  • 2 teaspoons real vanilla extract
  • Grated zest & juice of 1 Lemon
  • 1 cup / 8 oz Plain low-fat or non-fat yogurt
  • 2 cups fresh chopped mulberries (or strawberries or blueberries ...) + 1 Tablespoon flour

Instructions

  1. Preheat the oven to 350 degrees. Prepare your bundt pan by spraying with cooking spray, then dust with flour. Sift together the dry ingredients.and set aside.
  2. In a large mixing bowl, beat the eggs until they are frothy, then, with the beater on, add the sugar just a bit at a time (like a Tablespoon), beating as you add the sugar for about 3 minutes total.
  3. Add the olive oil, vanilla, and zest & lemon juice and blend shortly to mix.
  4. At this point, I took out my beaters and got out my mixing spoon because I didn't want to break down the yogurt. Fold in the yogurt, then fold in the dry ingredients JUST until mixed.
  5. In a separate bowl, toss the berries with a tablespoon of flour, then sprinkle them onto the batter and fold them into the batter gently.
  6. Spoon the batter into the prepared pan and spread it out evenly. Bake at 350 F. for about 45 - 55 minutes or until a wooden pick or knife inserted in center comes out clean.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/fresh-lemon-berry-yogurt-cake/

Fresh Lemon Berry Yogurt Cake ~ Sumptuous Spoonfuls #cake #recipe

This recipe was shared at Tasty ThursdaysMop it up MondayMarvelous MondayClever Chicks BloghopTasty ThursdayTGIF Link Party and From the Farm Bloghop.

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14 Responses

  1. Wow that looks Ah-Ma-Zing! I adore most yogurt based cakes and am positive this would be right up there with the best

    May 13, 2013 at 9:06 am

  2. Going to make this right away. Sounds like a perfect summer cake.

    May 13, 2013 at 9:24 am

    • Ann

      You are going to LOVE it! Just be careful to fold in the yogurt and dry ingredients, then the fruit, right at the end :)

      May 13, 2013 at 8:40 pm

  3. Thanks so much for sharing at A Peek Into Paradise TGIF Link Party.

    I hope you will come party with us next week and see if you were featured! http://apeekintomyparadise.blogspot.com/

    Have a great week!

    Hugs! Cathy

    May 17, 2013 at 12:51 am

  4. This looks so delicious, especially as I am hungry! Love the recipe :-) Thank you for sharing at our All My Bloggy Friends Party !

    May 20, 2013 at 12:54 am

  5. You know what happened to me too? I MUST make it TODAY! lol! It looks so juicy and yummy! Certainly baking tonight!

    May 22, 2013 at 1:02 am

  6. Looks delicious! This is a perfect recipe to use once you’ve gone strawberry or blueberry picking. You don’t want any of the fruit that you picked to go to waste!

    May 24, 2013 at 3:30 pm

    • Ann

      Absolutely Ellen! Olga, I’m so excited you’re going to try it … you will love it! :)

      May 28, 2013 at 8:48 pm

  7. Made it twice already! We all loved it! The second time I made it I had cherries in it and I must say it was very nice too…sweet cherry pie!

    May 31, 2013 at 7:23 am

  8. This post is being featured on my Lemon Love 50 recipe round up. Thanks for previously linking it to my Tasty Thursdays party. Enjoy!! Nichi
    http://mandatorymooch.blogspot.com/2013/07/fantastic-fruit-series-week-1-lemon-love.html

    July 7, 2013 at 12:42 am

  9. lynn boehm

    I made this cake tonight and only left it in the oven for 30 minutes and it is almost too overcooked to eat. How disappointing. Next time I will try it at 325 degrees instead of 350 for 30 minutes. The flavors are very good. I just don’t like dry cake.

    February 16, 2014 at 9:16 pm

  10. Ann

    Does your oven run hot, Lynn? What altitude are you at? My oven temp is pretty spot on and I’ve made this cake several times. We live pretty close to sea level. I’m not sure why yours would have been overcooked at just 30 minutes. That just baffles me.

    February 16, 2014 at 11:11 pm

    • Lynn Boehm

      Hi. No, my oven doesn’t cook hot and I live in Atlanta, GA, so I don’t live in a high altitude. I bake a lot, which is why I decided to check the cake at 30 minutes. Anytime I try a new recipe, I check early so I can avoid over-cooking. And I followed the recipe exactly and followed the additional tip to fold the dry ingredients with a spoonaafter beating the wet ingredients. I was really excited about this recipe and I will definitely give this another shot with a lower temp at 30 minutes. Fingers crossed. I will post again with my results once I try that. :)

      February 16, 2014 at 11:27 pm

      • Ann

        I hope it turns out better for you next time, Lynn! Thanks for your comments … let me know how it turns out. I think I will have to make the cake again now just to re-verify the time was right.

        February 17, 2014 at 10:21 am