This Glazed Strawberry Lemon Yogurt Cake is a thick, moist lemon cake bursting with berries and coated with a sweet glaze. It’s a picture perfect dessert for your next spring or summer picnic, potluck, or barbecue!

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Ever just need a guilt free dessert?

Like maybe it’s been a day and you want to treat yourself, but you don’t want to do that with a heavy sweet?

Well this strawberry lemon yogurt cake fits the bill!

It’s sweet and indulgent, but it doesn’t advertise the fact that we’ve made some healthy substitutions.

With its fresh, diced strawberries and rich, lemony flavor, no one will ever know and I’ll never tell!

It’s perfect for potlucks, picnics, or any evening you need to do a little stress eating- er- I mean celebrating.

And it’s even better during strawberry season when you can start the whole cake experience off with a family excursion to pick your own berries.

Make some memories, and then make some cake!

What is a yogurt cake?

A yogurt cake is like a regular cake but it uses yogurt instead of milk or sour cream.

The yogurt adds extra moisture and a little tang to the finished cake.

It’s a super versatile cake you’ll love.

Ingredients

To make this you’ll need:

Butter– Unsalted softened butter. Let it sit out on the counter so it softens.
Sugar– Granulated sugar for the batter and powdered sugar for the glaze.
Eggs– Let them come to room temperature so they mix easily.
Lemon juice– You could use the bottled stuff, but I highly recommend using fresh lemon juice since the cake is lemon flavored. Plus you’ll need a lemon anyway for lemon zest.
Lemon zest– Tons of bright lemon flavor lives in the zest.
All purpose flour– No need for cake flour, and definitely don’t use bread flour or wheat flour.
Baking soda– For leavening.
Salt– Just a pinch to cut the sweetness and balance the flavors.
Greek yogurt– Lemon or vanilla flavored. I highly recommend using full fat for the best crumb.
Fresh strawberries– Hulled and diced

How to Make

To make this strawberry lemon yogurt cake, start by preheating the oven to 375.

Grease a 10″ bundt pan with extra butter.

Then coat the buttered pan with some flour turning the pan so the flour completely coats the inside of the pan.

Turn the pan over the sink and give it a thump to knock out any excess.

Set it aside.

In a large bowl, sift together the flour, baking soda and salt.

Then zest the lemon and stir it into the dry ingredients with a fork.

Set the dry ingredients aside.

Now, completely cream together the sugar and butter in the bowl of a stand mixer.

When the butter and sugar are light and fluffy, beat in each egg, one at at time.

Once the eggs are evenly incorporated, mix in the first tablespoon of lemon juice.

Mix in half of the flour mixture to the wet ingredients until it is just incorporated.

Then mix in half of the yogurt mixture again until just incorporated.

Repeat this with the remaining dry ingredients and the remaining yogurt.

Set the batter aside.

In a separate bowl, toss the strawberries with the remaining flour to coat them.

Gently fold the floured berries into the batter with a spatula.

Pour the batter into the prepared bundt pan.

Put the pan in the oven, turning the temperature down to 325.

Bake the cake for an hour, or until a toothpick stuck in the middle comes out clean.

Let the cake rest, and after 20 minutes carefully turn it over and out onto a wire rack to finish cooling.

Once the cake has cooled, whisk together the powdered sugar and remaining lemon juice to make the glaze.

Drizzle the glaze over the cake.

Let the cake rest another minute or two to give the glaze a chance to firm up.

Slice, serve, and enjoy!

Storing Leftovers

You can store this cake in a cake box on the counter for up to 3 days or in a cake box in the fridge for up to a week.

It won’t last that long though because everyone will want a second slice right away!

Tips and Tricks

You could coat the pan with shortening like Crisco instead of butter. Nonstick spray would also work.
Don’t skip sifting the flour. This helps give the cake its delicate texture.
Make sure not to overmix your cake batter to ensure a tender crumb.
Let the butter and eggs come to room temperature for easiest mixing.
This cake is the perfect way to use up freshly picked strawberries during season!

Other Strawberry Recipes

This strawberry lemon yogurt cake is a delicious way to enjoy the bright flavors of a spring or summer day.

Make it and wow everyone at the your next picnic or party!

Looking for other strawberry recipes?

Try these:

If you’ve tried this STRAWBERRY LEMON YOGURT CAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!