Lemon Berry Yogurt Cake

Unlike any other cake I’ve baked, this incomparably moist lemon berry yogurt cake has a soft, creamy, and buttery crumb. Lightly flavored with fresh lemon and bursting with Greek yogurt and mixed berries, it’s a generous drop of sunshine in a bundt cake pan. It’s been dubbed one of the best desserts I’ve ever made.

lemon berry yogurt bundt cake slice

Chocolate? Who needs it. Caramel swirls? Nope. Peanut butter brownie swirl chunks mixed with cookie dough pieces? Yum, but not today.

When one of my assistants, Hilari, and I were testing this recipe, she turned to me and said “this is the best thing we’ve ever made.” Out of 1,200 recipes both on my website and in my cookbooks, garnering a description like that is no easy accomplishment. I replied with a simple “agreed.” In other words, today’s cake should not be overlooked.

Why You’ll Love This Lemon Berry Yogurt Cake

  • Supremely moist (other cakes don’t even compare)
  • Soft and almost creamy-tasting crumb
  • Made with 1 cup of Greek yogurt
  • Fresh flavors
  • Filled with tart lemon and sweet berries
  • Convenient– use fresh or frozen berries

And as a welcome bonus, there’s no complicated decorating required. Let the cake cool and drizzle with lemon glaze. She’s a natural beauty!

lemon berry yogurt bundt cake

lemon berry yogurt cake

How to Make Lemon Berry Yogurt Cake

This doesn’t get any easier– from the mixing bowl to the oven in 15 minutes.

  1. Mix dry ingredients together.
  2. Whisk yogurt, lemon juice, and lemon zest together.
  3. Beat butter and sugar together. Then add the vanilla and eggs.
  4. Combine all ingredients.
  5. Fold in the berries.
  6. Spoon batter into bundt cake pan.
  7. Bake. The cake takes about 1 hour, but check with a toothpick.
  8. Cool for at least 1 hour in the pan. Then invert onto your serving platter and cool completely before icing.
  9. Drizzle with icing.

Expect the creamiest, silkiest cake batter in the entire world:

lemon berry yogurt cake batter

Ingredients You Need

  1. Cake Flour: Cake flour is lighter than all-purpose flour and, depending on the recipe, produces the best cakes. I tested this recipe with both cake flour and all-purpose flour (varying amounts, too) and 3 cups of cake flour won by a landslide. All-purpose flour was simply too heavy. If needed, use this homemade cake flour substitute.
  2. Baking Powder & Baking Soda: With so many wet ingredients, we need both baking powder and soda to help lift this cake so it’s not overly heavy and flat.
  3. Butter: Butter is the base of this cake. You need 2 sticks of properly softened butter.
  4. Sugar: This is a very large cake, so a lot of sugar is required to sweeten the cake and sufficiently cream the butter.
  5. Eggs: Eggs provide structure, stability, richness, and flavor. I based this recipe off of my cranberry orange bundt cake and reduced the amount of eggs since we are using so much Greek yogurt and lighter cake flour.
  6. Lemon Zest & Juice: Grab a large fresh lemon and use its zest (around 2 teaspoons, give or take) and lemon juice. You may need a 2nd lemon to yield enough juice. Fresh juice is best. Here is a wonderful inexpensive juicer if you don’t have one.
  7. Greek Yogurt: You’ll notice that I use yogurt or sour cream in a lot of my cake recipes. Both bring a slight tang (very mild) and brilliantly creamy moisture. I tested this cake with nonfat and low fat Greek yogurt, regular yogurt, and sour cream– all were excellent. Greek yogurt added a little more tang and structure, though. It was our favorite.
  8. Vanilla Extract & Salt: Both are used for flavor.

Each ingredient is important and has a very specific job.

lemon berry bundt cake before and after icing

lemon berry yogurt cake

Describe the Taste & Texture

This yogurt cake tastes creamy. I’m not even sure how that’s possible, but the crumb is so luxuriously soft, silky, and buttery. You’ll get a lovely preview of its texture when you experience the massive creaminess of the cake batter. Greek yogurt is a workhorse and when paired with cake flour and butter, it truly takes cakes to a whole other level. The cake is a little dense like pound cake, but the crumb isn’t quite as tight. Like my lemon blueberry cake, berries add more moisture and a pop of juiciness to each bite.

The lemon flavor is bright, but it’s a little light, so I recommend topping the cake with lemon glaze to really amp up that flavor. The lemon glaze is just lemon juice, a splash of vanilla, and confectioners’ sugar. Easy!

I can see this yogurt cake becoming the base of many other flavors like strawberry yogurt cake (swap the lemon juice for milk and use only chopped strawberries) or lemon coconut yogurt cake (skip the berries, add 1 cup sweetened shredded coconut, and 1 teaspoon coconut extract). Those are just 2 initial ideas. Get creative!

lemon berry yogurt bundt cake slice

Before You Bundt

  • Bundt Pan: I have two bundt cake pans that I swear by. I love this one and this one. Both are nonstick, but I generously grease them with nonstick spray to be safe. The yogurt cake releases so easily. The size and design of bundt cake pans is imperative because intricate designs don’t always translate well into a baked cake. Likewise, bundt pans can be deceptively small. Use a 9.5-10-inch pan that holds at least 10-12 cups of batter. This batter doesn’t yield quite that much, but it rises up.
  • Room Temperature Ingredients: All refrigerated items, except for the berries, should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
Print
lemon berry yogurt cake

Lemon Berry Yogurt Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 4 hours, 15 minutes
  • Yield: serves 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Sweet, studded with berries, and flavored with fresh lemon, vanilla, and butter, this supremely moist yogurt cake will soon become your favorite “anytime” cake. We love it!


Ingredients

  • 3 cups (345g) cake flour* (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (240g) plain Greek yogurt, at room temperature*
  • 2 teaspoons lemon zest
  • 1/3 cup (80ml) fresh lemon juice
  • 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 2 cups (325g) mixed berries, fresh or frozen (do not thaw)*

Lemon Glaze

  • 1 cup (120g) confectioner’s sugar
  • 3 Tablespoons (45ml) fresh lemon juice
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Make the cake: Preheat oven to 350°F (177°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray.
  2. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
  5. Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.
  6. Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven.
  7. Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.
  8. Make the glaze: Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.
  9. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  1. Freezing Instructions: Wrap unglazed baked and cooled cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before glazing, slicing, and serving.
  2. Loaf Pan: Pour the batter into two greased 9×5 inch loaf pans. Bake each at 350°F (163°C) for about 45 minutes or until baked through. Use a toothpick to test for doneness. Or halve all of the ingredients to make one loaf. (Use 1 egg + 1 egg yolk.)
  3. Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you cannot get your hands on cake flour, you can make a DIY cake flour substitute.
  4. Yogurt: You can use plain Greek yogurt, plain yogurt, or even sour cream. I recommend low-fat,  non-fat, or full fat yogurt. If using sour cream, use full fat.
  5. Lemons: 2 medium/large lemons will be enough for the cake and glaze. If you’re looking for a plain yogurt cake (no lemon flavor), simply leave out the lemon zest and replace the lemon juice with milk (dairy or nondairy) in both the cake and glaze.
  6. Berries: I recommend sticking with mostly blueberries and chopped strawberries. Some raspberries and/or blackberries are OK, but they become a little wet and mushy and can impact the color and consistency of the baked cake. I use 3/4 cup blueberries, 3/4 cup chopped strawberries, and 1/4 cup each raspberries and blackberries. You can use frozen berries if needed. Do not thaw.

Keywords: lemon berry yogurt cake, yogurt cake, mixed berries

207 Comments

  1. One of the best new recipe discoveries since COVID cooking! Is it okay not to refrigerate if it will be consumed within 24 hours? What happens if you store the cake in an airtight container but leave it at room temp?

    1. Glad you love this cake! 1-2 days covered at room temperature is completely fine. The refrigerator definitely keeps the cake fresher for longer, but a couple days on the counter isn’t a problem.

  2. Hi Sally,
    Thank you for all your fantastic recipes, I’ve tried many and they are always a hit!!! :))

    Quick question about this cake.. If I wanted to halve the quantity of this cake, how many eggs would you suggest I use?

    Thanks
    Roshini

    1. You would need to use one and one half egg. For the half egg, simply crack it in a separate bowl, mix it, and add half to your cake batter.

  3. I would love to make this cake! I only have extra large eggs. How many/how much egg to use for the full recipe and if I want to halve it? Thanks!

  4. Hello! Would it be possible to make this cake vegan by using flax seeds for eggs and non dairy yogurt?

  5. Delicious! Only had frozen cherries, no berries. Cut half into quarters and left half whole. Worked out well.

  6. Hi sally,
    I’m not sure what I’m doing wrong. I’ve made this recipe twice and both times the top of the cake gets ripped off when I remove it from the pan. The first time the cake was dry so I think I over baked it. This time I took it out sooner, the cake is moist but still the top stuck. I used the same pan to make the lemon pound cake and it turned out perfect.

    1. Hi Cristina, my advice is to heavily grease the bundt pan. I always use nonstick spray with bundt cakes– they release so much easier with a nonstick spray coating vs butter. (I’ve ruined many that way.) Spray generously. This batter is creamier than pound cake batter, so it may require extra greasing.

  7. I stumbled across this recipe when I had some surplus greek yogurt and did a quick google search. I made a half sized batch in a loaf pan and our whole family is in love with it. Moist, crumbly and the sweetness of the berries contrasting with the lemon. Perfection.

  8. My daughter made this cake for Mother’s day substituting feijoa for the berries. The she tweaked the glaze slightly and topped the cake with freeze-dried strawberries. One of the best cakes I have ever eaten.

  9. covid baking today. Don’t have quite enough flour will use your method to make cake flour but may have to sub in one cup gluten-free flour which I have never used before. What do you think?

    1. Hi Cheryl, Unfortunately I don’t have much experience with gluten free flour and haven’t tested this recipe with any flour alternatives. Let me know how it goes!

  10. Hi Sally:

    This cake is delicious. I have a question for you: can shortening be used instead of butter?

  11. Made this today and followed the recipe exactly except for a slight reduction in the sugar (I used 1-1/2 cups instead of two) and I didn’t use the lemon glaze (my husband and I think it’s perfect without it). Super moist crumb, perfectly lemony. I made it in two loaf pans, so I could share with a neighbor. I used fresh blueberries. Will definitely make this again.

  12. Hi Sally, I made this cake yesterday and it’s delicious but a lot of my berries sunk to the bottom rather than staying evenly distributed throughout. I know this is usually due to the mix being too thin but I use a scales so the measurements were all precise and the mixture looked similar to yours pictured; it was lovely and thick. Any ideas? It didn’t affect the overall texture of the cake but where the fruit was quite heavy in some places the cake surrounding it was quite dense. I used the fruit quantities exactly as recommended, using mainly blueberries and strawberries with a few raspberries.

    1. Hi Kelly, I’m so glad that you tried and loved this lemon berry cake recipe! Thank you so much for reporting back. If the batter was thick and you used fresh berries, I’m unsure why they would have sank so much. Mine sink a bit and you can tell in these photos, but most stay elevated in the thick batter. Try blotting the fruit a little dry next time (removing some moisture) and tossing in 1 Tablespoon of flour before folding into the batter. That should help.

    1. I can’t see why not! I’m unsure of the best bake time for mini muffins or how many this recipe will yield. I recommend baking them at 350°F (177°C). Use a toothpick to test for doneness.

  13. Excellent receipe, I always have problems baking and find that something always goes wrong even when following the receipe to a tee. I made this cake and Wow! What a success, tasty, soft and just so yummy. Thank you, you have given me confidence in baking as I was having such a hard time with getting a soft consistency.

  14. Hi! Cake tastes great but the cake was too soft and crumbled and entirely fell apart when I tried to take it out of the pan after an hour. Any idea what went wrong and how it could be improved? Thank you!

    1. Hi W, this is an extremely moist cake and will lose its shape if you cut into it while it’s still warm. (Assuming it was fully cooked!) Large bundt cakes need a few hours to cool before completely room temperature.

  15. This is one of my favorite recipes from Sally! The flavor and cake crumb is absolutely to-die-for. To date, I’ve baked it as a sheet cake, cupcakes and most recently, mini Bundt cakes. My favorite combo is lemon blueberry, but have added raspberries with great success. Highly recommend giving this recipe a try as soon as you can, you won’t be disappointed!

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