Lemon Berry Yogurt Cake

Ingredients

• 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

Steps

1. 1

   Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.

2. 2

   Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

3. 3

   Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.

4. 4

   Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and up the bottom of the bowl with a silicone spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.

5. 5

   Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a silicone spatula, fold in the berries. The batter will be a little thick and very creamy.

6. 6

   Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven.

7. 7

   Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire cooling rack or serving dish. Allow to cool completely before glazing, slicing, and serving.

8. 8

   Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.

9. 9

   Cover leftover cake tightly and store in the refrigerator for up to 5 days.