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

Video Tutorial

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
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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 (354g) 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

448 Comments

  1. Jennifer D. says:

    Amazing cake! The only ingredient change I made was to use lemon extract instead of vanilla because I love lemon that much. Fresh blueberries only, plus the lemon juice and zest as directed. (I won’t bake with frozen fruit as it has caused uneven cooking.)

    Convection oven: baked in my electric range using convection at 325 F. It took 75 min to bake using a 9.75” x 3.38” Wilton silicone Bundt pan sitting on top of a cookie sheet. I did tent with foil half way through and the site with silicone baking instructions recommended letting cake cool completely in pan. I let get pretty much cooled off, and it flipped easily out of the Bundt pan, which had been generously greased with ghee via pastry brush. It browned nicely on the sides.

  2. Hi Sally
    I made this in a bundt and it was FANTASTIC!
    Please tell me if I can use muffin tins instead of a bundt pan?
    Thank you so much

    1. Trina @ Sally's Baking Addiction says:

      Hi Nargess, we can’t see why not! They will be on the denser side, of course. I’m unsure of the exact bake time.

  3. Recipe sounds fun to try 🙂 Is it possible to substitute flour to a almond flour? What would be the ratio in that case? Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Evy! Almond flour has very different baking properties than all purpose flour does and we do not recommend making that swap. Best to find a recipe specially formulated for almond flour for best results!

  4. Hi sally
    Do u use a fan oven for this or just the regular? Also should both the elements be one while baking?
    Thanks

    1. Lexi @ Sally's Baking Addiction says:

      Hi Rabea, All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope this helps!

      1. Thanks a lot! So you do not recommend using the fan in the oven. Also, should i use the lower element only while baking a cake or should both the elements be turned on?

  5. I have made this cake a couple of times now, and each time it has gotten RAVE reviews! In fact, my friends and family love it so much, I have been asked to make it for several upcoming family events! With that said, I am planning to make and freeze a couple cakes to have on hand. The recipe instructions say that I should freeze the cakes without the glaze, but I am wondering if the glaze can be made ahead of time and frozen (separately) as well. I will not be able to attend one of these events, but I do hope to be able to have the cake and glaze done in advance to give to the party host if possible. Any thoughts on whether or not the glaze will freeze well? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Christy! It’s great to hear that you and your family have been enjoying this cake. The glaze isn’t the best candidate for freezing, but how about whipping up a batch right before you give the cake to the hosts? You could even have the confectioners’ sugar already measured out, so all you have to do it add the lemon juice and vanilla extract. Hopefully this is helpful!

      1. Hi Lexi! Thanks so much for your feedback….that sounds like a great solution!

  6. Andrea d'Entremont says:

    This was amazing! Did not need the glaze at all. The cake was so moist and flavorful! I am bookmarking this one as an all-time favorite!
    Thank you!

  7. Delicious! I am glad I made the effort to use DIY cake flour – it was a noticeable texture difference and was easy to do. I subbed sour cream and skipped the glaze for lack of time, and it was devoured by all. Be sure to leave plenty of time to cool in the pan – it really does need a full hour. Sally, thank you for your trustworthy recipes. Your work testing them gives me a no-fail winner ever time.

  8. This just might be my new favorite cake. It turned out fantastic. I ended up baking it for 65 mins and it was perfectly cooked. So moist and the combination of the lemon with the sweetness from the variety of berries, is amazing. I will definitely make this many more times.

  9. Andreina Vitto says:

    Omg ! What a delicious flavorful cake … Home run !

  10. Used chopped strawberries as recommended and the cake was a hopelessly wet disaster area, despite following the recipe to the letter. What a waste of time and ingredients! The bits of sponge which were dry enough to salvage tasted delicious, so doubly disappointing.

1 7 8 9

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×
Skip to toolbar