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Lemon Strawberry Yogurt Pound Cake

This pound cake combines the tangy zest of fresh lemons and vibrant strawberries into a dense, moist crumb. The batter is mixed gently to maintain a custard-like texture, and the final cake has a tender, slightly crumbly appearance with a bright, fruity flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup plain Greek yogurt
  • 1/4 cup vegetable or canola oil
  • 2 large eggs
  • 1 tablespoon lemon zest from about 1 lemon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh strawberries chopped
  • 1 tablespoon flour for tossing strawberries

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Loaf pan
  • Spatula
  • Zester or fine grater
  • Measuring Cups and Spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside. In a small bowl, toss chopped strawberries with a tablespoon of flour to prevent sinking during baking.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening agents.
  3. In a large bowl, combine granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant. Add the yogurt, oil, and eggs, and whisk until smooth and slightly fluffy.
  4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; the batter should be thick but smooth.
  5. Gently fold in the floured strawberries, distributing evenly throughout the batter without heavy stirring to keep the mixture light.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.
  7. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack and cool completely before slicing.
  9. Once cooled, slice the cake and enjoy the dense, moist crumb with bursts of strawberry and lemon flavor.

Notes

For extra flavor, sprinkle a little powdered sugar or drizzle with honey before serving.