Recipe: Strawberry Yogurt Loaf

This is sort of a strange cake in that it’s very sweet and light and fluffy even though the ingredients that you put in seem pretty dense. I liked the texture of the cake and I love the extra sweetness that the icing provides as well. It’s a pretty good grab and go slice for breakfast too which you can feel a little less guilty about since there’s no butter or oil in this cake.

Strawberry Yogurt Loaf
Serves 12
  1. 1 1/2 cups flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon kosher salt
  4. 1 cup plain yogurt
  5. 1 cup sugar
  6. 3 eggs
  7. 2 teaspoons grated lemon zest (2 lemons worth)
  8. 1/2 teaspoon pure vanilla extract
  9. 1/2 cup vegetable oil
  10. 1 1/2 cups strawberries (other fruit works fine too)
  11. 1/3 cup freshly squeezed lemon juice (2 lemons worth)
  1. Preheat the oven to 350°F. Sift together flour, baking powder, salt then slowly add the yogurt, sugar, the eggs, lemon zest, vanilla, and oil.
  2. Fold the strawberries very gently into the batter and pour the batter into a prepped loaf pan
  3. Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  4. Meanwhile, cook the 1/3 cup lemon juice with 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  5. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack.
  6. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in
  1. You can drizzle on a little lemon-flavored icing if you want it to be even sweeter like I did. :3
Mab Made Food

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