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Lemon Strawberry Yogurt Pound Cake

This Lemon Strawberry Yogurt Pound Cake is a moist, tender loaf that combines the refreshing tang of lemon and tangy yogurt with the sweetness and color of fresh strawberries. The batter is mixed simply and baked until golden, resulting in a beautiful loaf with a slightly dense but soft crumb, dotted with fruit and infused with citrus aroma.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour sifted
  • 1 cup plain Greek yogurt full-fat for richness
  • 1 cup granulated sugar
  • ½ cup unsalted butter melted and cooled
  • 3 large eggs at room temperature
  • 2 teaspoons lemon zest from about 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 pint strawberries hulled and sliced
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch salt

Equipment

  • Mixing bowls
  • Whisk or hand mixer
  • Loaf pan
  • Parchment paper or baking spray
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly spray it with baking spray to prevent sticking.
  2. In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, combine the melted butter and sugar, whisking until smooth and slightly fluffy. Add the eggs one at a time, whisking well after each addition to incorporate air and create a smooth batter.
  4. Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until combined. The mixture should be creamy and well blended.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula or a mixer on low speed, just until barely combined. Be careful not to overmix to keep the bread tender.
  6. Gently fold in the sliced strawberries, distributing them evenly throughout the batter. The batter will be thick but spreadable.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface. The batter should fill about three-quarters of the pan.
  8. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. During baking, the house will fill with a bright citrus aroma.
  9. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack and let it cool completely before slicing.
  10. Slice the cake once cooled to reveal the moist crumb dotted with strawberries and infused with lemon zest. Serve plain or with a dusting of powdered sugar for a delightful presentation.

Notes

Feel free to garnish with additional strawberries or a light glaze for extra presentation. For a more intense lemon flavor, add more zest or lemon extract to taste.