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.
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 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!
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.
- Mix dry ingredients together.
- Whisk yogurt, lemon juice, and lemon zest together.
- Beat butter and sugar together. Then add the vanilla and eggs.
- Combine all ingredients.
- Fold in the berries.
- Spoon batter into Bundt cake pan.
- Bake. The cake takes about 1 hour, but check with a toothpick.
- Cool for at least 1 hour in the pan. Then invert onto your serving platter and cool completely before icing.
- Drizzle with icing.
Expect the creamiest, silkiest cake batter in the entire world:
Ingredients You Need
- 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.
- 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.
- Butter: Butter is the base of this cake. You need 2 sticks of properly softened room temperature butter.
- Sugar: This is a very large cake, so a lot of sugar is required to sweeten the cake and sufficiently cream the butter.
- 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.
- 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.
- 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.
- Vanilla Extract & Salt: Both are used for flavor.
Each ingredient is important and has a very specific job.
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, lemon blueberry cupcakes, and lemon blueberry muffins, 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!
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.
More Lemon + Berry Recipes
- Raspberry Lemon Cupcakes
- Lemon Blueberry Tart
- Lemon Blueberry Cheesecake Bars
- Blueberry Lemon Icebox Cake
- Lemon Cupcakes with Blackberry Cream Cheese Frosting
Lemon Berry Yogurt Cake
- 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* (spooned & 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 (16 Tbsp; 226g) 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
- Make the cake: Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- 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.
- Special Tools (affiliate link): Stand Mixer or Handheld Mixer | Bundt Pan | Juicer
- 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.)
- 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.
- 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.
- 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.
- 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
Hello! So I’m curious whether regular flour (all-purpose) would work instead of cake flour, or would it not turn out correct?
Hi Avery, we tested this recipe with all-purpose flour, and it was simply too heavy. If needed, you can use this homemade cake flour substitute.
Hi Sally, Thankfully, I discovered your site looking for a lemon blueberry cake recipe! I’m making your Lemon Berry Yogurt Cake (2 tiers) for a special birthday.
Please share your advice re: 1)using a 10″ ‘wedding cake pan’ that is 2 3/4″ deep & a 8″ cake pan that is 1 3/4″ deep. Will it bake ok using these?
2) Will I need to double OR make 1 1/2 batches of the recipe?
3) Can I bake & decorate 1 or 2 days before needed?
I’ll also decorate w/a lemon or cream cheese icing – either ‘naked’ style or fully iced.
Thank you for your assistance!
Hi TJ, A Bundt pan or loaf pan is best for this cake. The cake would be pretty dense and heavy in a cake pan. You might enjoy this lemon blueberry layer cake and you can use mixed berries instead of all blueberries. This cake pan sizes and conversions post will also be a helpful resource. Let us know how it goes!
This is a great cake. I used only blueberries. I always bake with Kerrygold salted butter, so I halved the salt. I doubled the amount of glaze. It is so tasty. The cake batter base is so good – you could make some great combos with it, omitting the lemon/blueberries for something else, or even plain because the cake itself is wonderful. I baked it 70 min and I did not need to cover mine at the end. It was the perfect amount of brown. I will definitely be adding this to the regular rotation list!
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Hi, this cake is very good. However, I have a lemon glaze from another recipe that I LOVE. It’s very fresh and delicious: 1 tsp. lemon zest, 2-3 T fresh lemon juice, 1 1/2 cups powdered
sugar. Whisk, add a bit of water if needed. YUMMY! 🙂
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Hi Sally, I love your recipes and never got wrong with that. I just wonder, Can we use dry white or black grapes on this recipe instead of fresh or frozen blueberries.
Many thanks,
Hi Gulsah, Dried grapes (raisins) should be just fine. You can use them without rehydrating. Though, if desired for added flavor, you can rehydrate them in orange juice. Enjoy!
I made this cake today for my grandkids who are coming over after school. If they love it as much as I do it will be a huge hit. I didn’t glaze it as my kiddos are very young and I am avoiding some of the stickiness. The cake is really yummy on its own!
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Hi sally – using frozen berries not thawed per recipe – when you stir them in, as they thaw, doesn’t it cause extra liquid and moistness to the batter – is it best to use fresh berries
Hi Sharon, fresh are preferred, but frozen will work if needed!
Love recipe! Would like to make cupcakes – what time do you recommend at what temperature oven?
Hi Mitzi, we haven’t tested it before, but we’d recommend 350 degrees for about 21-23 minutes (we’re unsure of the exact bake time, so start checking on them early). They’ll be in the denser side. Let us know if you try it!
Looks delicious! Will this also work in a cake pan?
Hi Maggie, A Bundt pan is best for this cake. The layers would be pretty dense and heavy and taste super sweet with a layer of frosting. You might enjoy this lemon blueberry layer cake and you can use mixed berries instead of all blueberries.
Love this cake and halved it before and used 1 loaf pan. My concern was that it was hard to tell when done–middle was almost underdone while outside got more done than I would have liked. I used NonFat Grk Yogurt. Wondering: Can I make half of this in a 9 inch round instead of a loaf and how long would I cook it? Would then top with glaze, etc. Would LOVE your thoughts. Thanks for ALL your amazing recipes–they all become favorites and your site always instantly makes me feel good and excited about baking something new. Thanks Again!
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Hi Diane! Thank you so much for making and trusting our recipes. A Bundt pan or loaf pan is best for this cake. The cake would be pretty dense and heavy in a cake pan. You might enjoy this lemon blueberry layer cake and you can use mixed berries instead of all blueberries (you could halve the recipe for one thicker cake layer).
How Great! Thanks so much for saving me from making a mistake and suggesting this neat alternative which will come in so handy. So appreciate these tips. Love all your recipes and your site is a constant joy in my life. Thanks Again!
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WOW!! Another Great Recipe!! Sally’s recipes are always a win for me and this recipe was no exception! Delicious moist cake! I used frozen triple berries and it was divine!! Thank you Sally for having reliable recipes!!
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Fabulous, moist, and super easy to make! I used a combination of Meyer lemon and Eureka (regular supermarket lemons) to get more flavor but to retain the acidity. Used whole-milk Greek yogurt and it was indeed the perfect balance of tart, moist, and creamy. We happened to have some of those tiny blueberries which I’d thrown in the freezer after from a trip to Maine last summer. Stellar combination. I served this at a small afternoon family gathering — perfect for all ages! You really can’t go wrong with ANY of Sally’s recipes. Not a one has failed me yet, and I’ve dried dozens.
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I’m very excited to bake it since my family members are lemon berry cake’s lovers! Is it correct that the flour should be sifted in any recipe that required it?
Hi Ethar! You do not need to sift the cake flour in this recipe. You only need to sift the flour if it is explicitly stated in the recipe. If a recipe calls for “1 cup of flour, sifted” — measure the flour, then sift it. If a recipe calls for “1 cup of sifted flour” — sift the flour then measure. It all depends where the word “sifted” is in the ingredient wording. If “sifted” is before the ingredient name, sift before measuring. If “sifted” is after the ingredient name, sift after measuring. Hope this helps and that your family loves the cake!
So easy to make with your fabulous instructions. Curious if it is normal for the top crust to be a little crispy. I did cover with wrap to prevent over browning.
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Yes, that’s pretty normal and happens to large Bundt cakes I bake sometimes too. Certainly nothing you did wrong!
Perfect as written, Sally! Family raved about it. TY! Putting on calendar to make again for some visiting relatives, they will LOVE it!
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Thank you, super easy to make, I had three lemon Yogurts that needed using up and this did the trick nicely, I didn’t add any extra lemon and reduced the sugar as it was in the Yogurts, I did add a little milk to get it to consistency I like but def will make again and play around with flavours.
I would like to make these in a mini fluted pan (mini bundt pan, 12 cavities). How full would you suggest filling each cavity? Thanks.
Hi Barb, it will really depend on the size of the mini-Bundt pans. We’d recommend filling them about 2/3 way full. We’re unsure of the exact bake time.
Can I grease & flour my Bundt pan?
Also, if I only use blueberries & strawberries, how much of each fruit without raspberries or blackberries?
Hi Linda, You can grease and flour your pan if that works best for you. You want to use a total of 2 cups of berries (so 1 cup blueberries and 1 cup strawberries if you want an even amount).
Excellent cake, but I agree with those who cut the sugar in half – it’s a bit too sweet with 2 cups of sugar.
The website is great, but all the ads and pop ups are very annoying. I realize the ads pay the bills, but so many of them?
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Sally’s Website is the first place I go when I need a recipe! I have learned though that she sometimes likes more sugar in things than I do, so I’ve cut back on the sugar in many recipes too! It’s really a matter of taste, and I haven’t found any other adjustments to be necessary when reducing the amount of sugar.
I am going to try this cake with orange zest and juice instead of lemon. It’s orange season in California! Sounds good, right?
I’m going to make this with lemon and coconut, but had a question. Do you think the batter is thick enough for me to add a cream cheese filling in the middle?!?!
Hi Toni, absolutely. This is a pretty thick cake batter.
I love all your cakes and the recipes are a success always, my question is can i use buttermilk instead of yogurt in this recipe?
Thank you
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I love all your cakes and all the recipes are a success , my question is can i replace the yogurt with buttermilk?
Thank you
Hi Chaza! It’s best to stick with yogurt in this cake, buttermilk will be too thin.
I loved this cake so much and now my kids are asking for me to cook it again but my oven is currently not working, do you know if this recipe works in an air fryer?
I love yogurt cake but have never made it before so excited to try your recipe. What would you recommend as an egg substitute?
Hi Kelly, we haven’t tested this recipe with any egg substitutes, but let us know what you try!
I’d love to frost it with cream cheese frosting! Would that work?
Absolutely!
How would you adjust this recipe for higher elevations?
I made it in loaf pans and the flavor was incredible! However, I live above 5,000 feet and didn’t see any tips for baking this at high altitude, so the loaves were a bit flat.
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Hi KJ, we’re so glad you enjoyed this cake! We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
The cake has a super yummy taste. However, around the fruits, the texture was a bit too moist that it seemed underbaked. Throwing off the texture and making it seem under baked in some sections of the cake. Do you have a good su to solve it?
The glaze was super yummy and easy and I’m definitely gona pair it up with other cakes.
Oh wow! I just baked this last night, and tried my first slice. It’s delicious! I shared 1/2 the bundt cake with neighbors. I look forward to hearing their opinions as well. Thanks for the amazing recipe!
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This is one of my Favorite simple cake recipes. I’ve made it many many times already this year. But instead I make the cake with out the lemon zest or juice and add chocolate chips instead of berries. That’s how I like to make it.
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Hi, I’ve made this cake several times it’s delicious. But I have a question, do you think I could make it with gluten free flour??
Hi Carrie, we haven’t tested this recipe using gluten free flour. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you give it a try!
Did anyone get back to you about using gf flour? I really want to try it but I have celiac.
When I use gf flour in any of my breads for farmers markets, I’ve found that Bob’s Red Mill GF flour mix is really good for baking with! It mixes in batter the same as standard flour, don’t have to use Xanthan gum to hold loaf together! This would be the flour to use for gf baking! Hope this info helps everyone who wants to use gf flour for any type of baking!
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I made the cake for pool party pot luck and everyone loved it. Hubby said it was a definite keeper recipe! Thanks Sally for making me so popular 🙂
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Can’t wait to make this! Would it work in muffin tins?
Hi Jennifer, we can’t see why not! They will be on the denser side, of course. We’re unsure of the exact bake time.