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Strawberry Lemon yogurt cake

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Strawberry Lemon Yogurt Cake


If you do not like lemon, leave out the lemon zest and lemon juice and just make a yogurt cake.

I look at the ingredients and always think how I might be able to change them for our family. I personally love lemon but the kids felt the cake was too fruity and had too much lemon using 1/2 cup lemon olive oil so split up the measurement for oil to half lemon and have of a unflavored olive oil. I also added strawberry jam before putting it in the oven, but just add a few scoops and swirl it through the cake. 

Strawberry Lemon Yogurt Cake


  • 2 Cups plain yogurt
  • 1 Cup sugar
  • 3 eggs, room temp.
  • 1 Tablespoon grated lemon or lime zest 
  • 1 Teaspoon vanilla
  • 1/4 Cup Lemon Olive oil & 1/4 cup Smooth Olive Oil or Butter Olive Oil (You will add 1/2 cup of oil total)
  • 2 Cups flour
  • 1 Cup cake flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon salt

Preheat oven to 350 degrees and spray your bundt pan with a non stick baking spray.

Wet ingredients: Using your stand mixer beat together ONLY the  yogurt, sugar, eggs, zest and vanilla.  When mixed thoroughly, add the olive oil and mix again.

Dry Ingredients: In a separate bowl, combine the dry ingredients and blend.  Slowly add the dry ingredients to the wet ingredients until fully incorporated.

Pour the batter into the prepared pan and bake for 50-60 minutes or until toothpick comes out clean.

Let cool for 20-30 minutes before inverting  - Slice and ENJOY !!!

*Adapted From the website