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 (345gcake 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

238 Comments

  1. Hi Sally,
    Do you think orange would work as a substitution for lemon?
    Thank you!

    1. Yes, you should be able to substitute orange for a different flavor.

    2. Cheryl Woods says:

      Hi Sally!
      Love your recipes. Wanting to try this one but wondering if I should drop baking temp and possibly extend bake time because my Bundt pan has a dark colored non stick and has a tendency to get too dark. Would live your feedback!

      1. Hi Cheryl, I usually don’t for darker metal pans, but if this is something you usually do for the pan you are using, I would.

      2. Cheryl Woods says:

        Thanks so much for responding.

  2. My batter became very thick and cold after I added frozen blueberries. It’s in the oven now. I hope it turns out edible.

  3. Made this for a friend’s birthday and it turned out amazingly! SO many compliments I used fresh blueberries that we just the perfect level of ripeness. The glaze, though simple, was to die for! 10/10

    1. I made this cake today and it tastes awesome. Thanks Sally

  4. Hi Sally,
    If I made this just blueberry flavor (no lemon) what should I sub the lemon juice with? And is there any other alterations I would have to make?
    Thanks,
    Sarah

    1. Hi Sarah! For a plain cake, simply leave out the lemon zest and replace the lemon juice with milk. (Dairy or nondairy.)

  5. Do you think if I used vanilla Greek yogurt, I could reduce the amount of sugar?

    1. Definitely! I haven’t tested the best amount of sweetened yogurt to sugar though. Let me know what you try!

  6. I have a nordic 10 cup heritage swirl bundt pan, will this recipe fit this size?

  7. what the substitute for berry?? if not available?

    1. You can leave out the berries or try a different add-in like white chocolate chips, your favorite nuts, or dried fruit.

      1. Hi Sally!! Can u use mixed berry yogurt instead of Greek yogurt??

  8. THIS RECIPE IS BEYOND AMAZING!!! I’ve been addicted to Starbucks’s blueberry muffin for so so long, and have tried so many different recipes blueberry muffin recipes, but none of them had the oomph that the muffin from Starbucks does. Not until I found this recipe from you. I only made 1/3 of the recipe (1 cup flour, 1 egg, etc), put the batter in muffin tins, sprinkled some sugar on top and baked for around 18 minutes. IT WAS SO SO GOOD, so rich and flavorful, the crumb was a bit crunchy on the outside and tender on the inside, the tang was just perfect, the flavor so so balanced, dare I say even better than the Starbucks version that I’m obsessed with. Thank you thank you so much Sally, this is an amazing recipe! I’m going to keep this recipe and adapt to many different flavors from now.

    1. Elizabeth C says:

      That sounds like a great idea! How many muffins did you get? And are they regular or jumbo? Thank you! Must try that!

      1. Hi Elizabeth,

        I usually get around 10 regular-size muffins from 1/3 of this recipe. I do add slightly more frozen blueberries than the amount called for in the recipe.

  9. “Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat…”

    “Hmm turning it straight on medium sounds like a bad idea but maybe the yogurt on top will keep things down, let’s stick to the recipe..” bad idea. This caused the biggest flour cloud to explode out of my mixer and land all over me, the counter, and walls. I think I lost a third of the dry ingredients in half a second.

  10. Hi Sally.
    I would like to try out this recipe but have a 2 questions please..
    Is it possible to use natural white yoghurt instead of greek yoghurt? And is it possible to use freshly chopped strawberries.. do I just pour them in directly to the mixture?
    Thanks!
    Bettina

    1. Hi Bettina! Yes and yes. See my notes about the berries– I use strawberries too!

  11. hi, can I use flavoured yogurt, blueberry yogurt kind?

    Thanks!

    1. You can certainly try it. You may want to slightly adjust the sugar to make up for the sweetness in the yogurt. Let me know what you try!

  12. It sounds like a good recipe but since I follow weight watchers, the amount of butter and sugar make it prohibitive in points. Will try substitutes for butter and sugar and see how it turns out.

  13. Is this possible without a bundt cake?

    1. Yes, this recipe works well in two loaf pans. See recipe note #2 for instructions.

  14. Hi Sally I made this cake and it was AMAZING! And gone very quick! All your recipes are the best, thank you!

  15. Can I used the canned blueberry.

  16. Hi Sally, I only have mini bundt cake pan (same shape as this one). How long should I bake them for? For mini bundt cakes
    Thank you

    1. Hi Pailin! It depends on the exact dimensions of the mini bundts, but begin testing for doneness with a toothpick at or just before 20 minutes. I’m unsure of the exact time, but this is a helpful start!

  17. I just made this cake. It turned out fantastic! I had purchased a lemon blueberry loaf earlier from a bakery in town. This recipe was so much better! Definitely a keeper. Can’t wait to try some of the other recipes.
    Thank you!

  18. This was sooo good, no substitutions needed, I used cranberries as that was all I had.

  19. Do I need to rent the loaf if I’m just making in a regular 9X5 loaf pan?

  20. Hi Sally! I love your dishes above. Where did you get your dessert plates? Also the cake is delicious!

    1. Thanks Kaitlyn! Surprisingly, I found the small plates from my local grocery store last year. (Wegmans)

  21. Ben Newport says:

    First time baker here – I’ve started working my way through some of your recipes while we’ve all been home and in quarantine. This cake was too good. I did use bread flour instead of cake flour since thats all I had, so it was a little more dense but it was still so moist and delicious. The fresh berries inside really helped too – I think I used a few more than was called for. Anyway, my family really enjoyed it and it went really fast. Thank you!

  22. Best lemon cake ever!!! I took out the berries and did not change anything. Baked for 50min. Can I use some tropical fruit instead of berries?

    Amazing recipe. Thank you!!!

    1. Glad you enjoyed this cake! If using extra soft and juicy fruits, blot excess moisture off before adding to the batter.

  23. Hi Sally!
    I have a mini fluted tube pan (mini bundt cakes) would you happen to know the bake time if I made them in here instead of as a big cake?
    thank you!!

    1. Hi Jess, Without testing that specific pan I am unsure of the exact bake time. Keep an eye on them and use a toothpick to test for doneness.

  24. Second time I bake this cake and is a new favorite in our house! Just discover your blog looking for muffins recipes and I so glad I did!

    1. Victoria, I’m so happy that you tried this cake and enjoyed it so much!

  25. Hi Sally,

    Our Bundt pan is a 9 inch fluted one. Any tips to ensure my cake still comes out perfect? Thanks!

    1. Hi Gaitre, what is the cup capacity? If it’s considerably smaller, you can try halving the ingredients for it.

      1. It’s a 9 cup one. Wilton Perfect Results Premium Non-Stick 9-Inch Fluted Tube Pan. So not super small, but not 10-12 and I’m afraid of overflow. Thanks for your response!

  26. I don’t have a Bundt cake pan. I have a small loaf pan (perfect for pound cake) how much do I need to cut the recipe to be enough for a smaller cake?

    1. Hi Sana Malik, see my recipe note if using a loaf pan.

  27. Hi Sally, thank you for Sharing the recipe. My children loves bundt cake. I have a question, can i follow this recipe but instead of berries and lemon can I follow this recipe make chocolate Bundt cake? Can I just simply add choc chips and chocolate powder.

    Thank you!
    Linda

    1. Hi Linda, For a chocolate bundt cake I recommend using my Chocolate Cream Cheese Bundt Cake and you can leave out the cream cheese swirl and add in chocolate chips to the batter. Enjoy!

  28. Sharon Hayes says:

    Sally! I adore you. Made the cream cheese pound cake….HEAVEN! Loved by ALL. Today I’m making the lemon berry yogurt cake. Wish me well! Also, I NEVER cooked before quarantine. Your post are so easy to read and understand. THANK YOU!!!

    1. Thank you so much for the kind comment, Sharon!

  29. Great recipe, I used 1 1/4 cup of sugar(40% less) for the batter and it was very moist and delicious. The only part I struggled with was taking the cake out of pan. I will have to use more butter to grease it real well next time

  30. Hi Sally
    My Bundt cake pan is around 9 inches. Might not hold the whole batter . Can I split the batter into the Bundt cake pan and a loaf pan ?
    If yes, at what temp should I bake the cake.
    Thanks

    ps: I tried your banana bread recipe (3times ) . It was just divine!

    1. You can. The oven temperature will remain the same but the bake time will be shorter. I’m unsure exactly how long it will take (depends on how much batter you end up with in each pan).

      1. Thanks Sally . I baked the cake yesterday. The one fr the loaf pan tasted better and the one from the Bundt pan. Maybe too much berries in the one in the Bundt pan .
        Everyone still loves it. Thanks for this great recipe.
        I am going to try your Nutella swirl pound cake today recipe 🙂

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