Strawberry Lemon Yogurt Cake (No Butter Needed)
This one-bowl strawberry lemon yogurt cake is ridiculously moist without any butter. Fresh strawberries, bright lemon, and Greek yogurt create a tender crumb that stays moist for days. Perfect for spring baking, picnics, or a simple weekday treat.
Equipment
- 9x5-inch Loaf Pan
- Mixing Bowls
- Whisk
- Rubber spatula
- Zester/Microplane
- Parchment Paper
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup whole milk Greek yogurt
- 1 cup fresh strawberries, diced
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 lemon, zested and juiced
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Glaze (optional)
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, letting some hang over the sides for easy lifting.
- Toss the diced strawberries with 1 tablespoon of the flour to coat. Set aside.
- In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the yogurt, sugar, oil, eggs, and lemon zest until smooth and pale yellow, about 1 minute.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix; a few lumps are fine.
- Gently fold the floured strawberries into the batter, being careful not to crush them.
- Pour batter into the prepared pan and smooth the top. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
- Let cake cool in the pan for 10 minutes, then lift out onto a wire rack to cool completely before glazing.
- For the glaze: Whisk together powdered sugar and fresh lemon juice until smooth. Drizzle over cooled cake. Let set 5 minutes before slicing.
Notes
Don't overmix the batter — stop as soon as the flour disappears. Flour the strawberries to keep them from sinking. Use room temperature eggs for even mixing. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Store wrapped at room temp for 2 days or fridge for 4 days. The cake freezes well (unglazed) for up to 3 months.