Fresh Lemon Berry Yogurt Cake

Adapted just slightly from Manila Spoon.

When I saw Manila Spoon’s beautiful strawberry cake, I immediately wanted to make it. The morning that I saw the recipe, it just so happened that I needed to stop at the store and the store I had stopped at just happened to be having a sale on strawberries. So I came out of the store with a huge 4-pound pack of strawberries. My mind was churning with all the wonderful things I was going to make … and of course, this cake was on the top of my list.

This is the second time I’ve made this cake. The first time I made it with strawberries and didn’t take time to really read or follow the recipe and it turned out way too dense. It had wonderful flavor, but just was too dense. I figured out what I did wrong, too … I beat the batter AFTER adding in the flours and yogurt and that was a bad idea. I just had to try it again.

Once I took the time to really focus on the task at hand and actually READ the recipe, my cake turned out perfectly. Good thing, because it’s part of my Mother’s Day present to my mom. I can tell already this is going to be one of those cakes we make again and again.

I made a “glaze” out of berries, a little powdered sugar, vanilla, & a little water, cooked it in the microwave for a couple minutes, and drizzled it over top of the cake. My sister (who is an incredible cook!) suggested making extra “sauce” to serve on the side to drizzle over the cake.

Fresh Lemon Berry Yogurt Cake

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 cake, or about 12 servings 1x

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Ingredients

Scale 1x2x3x

Dry ingredients:

• 1 1/2 cups flour
• 1/2 cup white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Wet ingredients:

• 3 large eggs
• 1 cup sugar
• 1/4 cup olive oil
• 2 teaspoons real vanilla extract
• Grated zest & juice of 1 Lemon
• 1 cup / 8 oz Plain low-fat or non-fat yogurt
• 2 cups fresh chopped mulberries (or strawberries or blueberries …) + 1 Tablespoon flour

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Instructions

1. Preheat the oven to 350 degrees. Prepare your bundt pan by spraying with cooking spray, then dust with flour. Sift together the dry ingredients.and set aside.
2. In a large mixing bowl, beat the eggs until they are frothy, then, with the beater on, add the sugar just a bit at a time (like a Tablespoon), beating as you add the sugar for about 3 minutes total.
3. Add the olive oil, vanilla, and zest & lemon juice and blend shortly to mix.
4. At this point, I took out my beaters and got out my mixing spoon because I didn’t want to break down the yogurt. Fold in the yogurt, then fold in the dry ingredients JUST until mixed.
5. In a separate bowl, toss the berries with a tablespoon of flour, then sprinkle them onto the batter and fold them into the batter gently.
6. Spoon the batter into the prepared pan and spread it out evenly. Bake at 350 F. for about 45 – 55 minutes or until a wooden pick or knife inserted in center comes out clean.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Tasty Thursdays, Mop it up Monday, Marvelous Monday, Clever Chicks Bloghop, Tasty Thursday, TGIF Link Party and From the Farm Bloghop.