Lemon Berry Yogurt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist butter cake flavored with fresh lemon and studded with mixed berries, made tangy with Greek yogurt. Tender and aromatic with bursts of berry flavor. An approachable cake that works for everyday dessert or special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups (354g) cake flour* (spooned & 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 (16 Tbsp; 226g) 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)*
- 1 cup (120g) confectioner’s sugar
- 3 Tablespoons (45ml) fresh lemon juice
- 1/4 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 282mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.