Strawberry Yogurt Cake: Great for Snack or Breakfast
Prep time
Cook time
Total time
I grew up with this yogurt cake but only rediscovered the recipe when I read the delightful memoir Lunch in Paris. This recipe is adapted from there.
Serves: 10-12
  • 1 cup plain or flavored yogurt
  • 1 cup sugar
  • a large pinch of kosher salt
  • 2 teaspoons of vanilla extract
  • ⅓ cups of vegetable oil
  • 2 large eggs
  • 1⅔ cups of flour
  • 1½ teaspoons of baking powder
  • 1 teaspoon of baking soda
  • ½ cup of sliced supermarket strawberries
  • optional: zest of 1 lemon
  1. Preheat the oven to 350 degrees Fahrenheit. Butter a round or (prettier!) Bundt pan thoroughly.
  2. In a medium mixing bowl, combine the yogurt, sugar, salt and vanilla. Whisk until smooth.
  3. Add the oil in a steady stream, whisking as you pour, feeling like a kitchen rockstar. Now add the eggs one at a time, whisking to blend after each one.
  4. Sift together the flour, baking soda and baking powder. Add to the yogurt mixture. Mix with a spatula or wooden spoon until blended. If you’re going with the lemon zest, add it in now.
  5. Transfer the batter to the cake pan. Top with the strawberries.
  6. Bake in the middle of the oven for 45 minutes. Will be golden brown and will have risen. The cake is done when a knife comes out clean.
  7. This cake is delicious warm, or saved for breakfast for the next morning (or two). It’s moist and keeps well. Top with a little confectioner’s sugar for fun.
Nutrition Information
Serving size: Large Bundt Cake
Recipe by at