Strawberry Rhubarb Yogurt Cake

I have not posted a recipe in months! I cook so much {almost nightly} but get caught up and forget to take pictures or document my recipes. It doesn’t help that traveling to Turkey, Lisbon and moving took me out of the kitchen quite a bit the last 2 months. But I’m back at it until we head to Croatia in August.

I came across THIS recipe when a friend posted it on facebook. What led me to click on it was E had just brought home 2 huge cartons of fresh, organic strawberries from his run club. A woman there was helping sell them for her kid. In Scotland, they don’t sell packaged cookies….they sell organic strawberries. Take note America.

Anyway, I haven’t baked for ages. And have been jonsing to really break in my new, super huge {conducive to my style of baking and mess-making} kitchen with wonky green double oven that uses gas marks instead of degrees. I mean really jonsing because in one day I not only made this cake, but also chocolate chip cookies and homemade waffles. The other two recipes aren’t perfected but I was pretty pleased with this one that I changed just slightly from the original recipe on Food.

I will say I looked for a bundt pan at a couple of different places in Aberdeen but couldn’t find one.  And I’m going to say that

a) The bundt pan would make much better presentation

b) I’m assuming the bundt pan is magical and wouldn’t stick as much to the pan

This is the professional picture, obviously.

This is the professional picture, obviously.

1 cup softened butter
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
1 lemon, zested
2 ½ cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
8 ounces strawberry-rhubarb yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar


Preheat oven to gas mark 3 {or 325 F for you Americaners}. Grease and flour a 9×13 cake pan.  Like really, really grease and flour because my first attempt ended up with half the cake stuck to the pan…and even the second attempt wasn’t perfect.

Sift together 2 ¼ cups of flour, baking soda, and salt. Mix in lemon zest and set aside.

With an electric mixer, cream together the butter and sugar. Beat in eggs one at a time, then stir in 1 tablespoon of lemon juice. Alternate beating in the flour mixture and the yogurt.

Toss strawberries with the remaining ¼ cup of flour and then gently mix into the batter.

Pour the batter into the prepared pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Allow to cool for 10 minutes in the pan, then let cool completely on a wire rack.

Once cooled, mix remaining 2 tablespoons of lemon juice with powdered sugar and drizzle over the cake.

The frosting I think is optional, because this cake was sweet enough.  But it does help make the cake more presentable if yours gets stuck to the pan.

My picture....when I remembered to take a picture after eating had commenced.

My picture….when I remembered to take a picture after eating had commenced.

IMG_0407 (1)

Is it as pretty as the first picture?  No.  Definitely not.  But it really did taste good and I love the addition of a subtle rhubarb flavor with the yogurt.

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