Recipe: Strawberry Yogurt Loaf

This is sort of a strange cake in that it’s very sweet and light and fluffy even though the ingredients that you put in seem pretty dense. I liked the texture of the cake and I love the extra sweetness that the icing provides as well. It’s a pretty good grab and go slice for breakfast too which you can feel a little less guilty about since there’s very little oil in this cake.

Strawberry Yogurt Loaf

AuthorMab

Yields12 Servings

Ingredients
 1.50 cups flour
 2 tsp baking powder
 ½ tsp salt
 1 cup plain yogurt
 1 cup sugar
 3 eggs
 2 tsp lemon zest
 ½ cup vegetable oil
 8 oz strawberries
  cup lemon juice

Directions
1

Preheat the oven to 350°F. Sift together flour, baking powder, salt then slowly add the yogurt, sugar, the eggs, lemon zest, vanilla, and oil.

2

Fold the strawberries very gently into the batter and pour the batter into a prepped loaf pan

3

Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

4

Meanwhile, cook the 1/3 cup lemon juice with 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

5

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack.

6

While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in

Ingredients

Ingredients
 1.50 cups flour
 2 tsp baking powder
 ½ tsp salt
 1 cup plain yogurt
 1 cup sugar
 3 eggs
 2 tsp lemon zest
 ½ cup vegetable oil
 8 oz strawberries
  cup lemon juice

Directions

Directions
1

Preheat the oven to 350°F. Sift together flour, baking powder, salt then slowly add the yogurt, sugar, the eggs, lemon zest, vanilla, and oil.

2

Fold the strawberries very gently into the batter and pour the batter into a prepped loaf pan

3

Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

4

Meanwhile, cook the 1/3 cup lemon juice with 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

5

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack.

6

While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in

Strawberry Yogurt Loaf

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