Description

This moist, Southern-style strawberry cake features a tender yogurt-based crumb and a full pound of fresh, jammy fruit. It is an easy one-bowl recipe that delivers professional results with a perfectly golden exterior and a refreshing hint of citrus.

Ingredients

1 lb (500g) fresh strawberries, hulled
1 cup caster sugar
1/2 cup canola or vegetable oil
2 large eggs, room temperature
1 lemon, zested and juiced
1 cup plain yogurt, room temperature
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

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Instructions

Preheat your oven to 390°F (200°C), grease a 9-inch cake pan, and line the bottom with parchment paper.
Dice one-third of the strawberries into half-inch pieces and cut the remaining two-thirds in half.
In a large bowl, whisk the sugar, oil, eggs, lemon rind, lemon juice, yogurt, and vanilla extract for one minute until smooth.
Gently whisk in the flour, baking powder, and salt until the batter is lump-free, being careful not to overmix.
Pour half of the batter into the prepared pan, scatter the diced strawberries over it, then cover with the remaining batter.
Arrange the halved strawberries on top, cut-side down, and bake for 50 minutes or until a skewer inserted in the center comes out clean.
Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

For the most consistent rise, ensure your eggs and yogurt are at room temperature before mixing. If you find the top of the cake is browning too quickly due to the high oven temperature, loosely cover the pan with aluminum foil during the last 15 minutes of baking.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: Southern American