Name: Easy Summer Fruit Cake with Yogurt Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup granulated sugar; ½ cup plain Greek yogurt; ⅓ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; zest of 1 lemon; 1½ cups mixed summer fruits (such as strawberries, blueberries, raspberries, and peaches), chopped if large; 1 tablespoon flour (to toss with fruit); powdered sugar for dusting (optional)

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If you’re searching for a dessert that practically embodies sunshine on a plate, the Easy Summer Fruit Cake with Yogurt is exactly what you need. It’s bursting with sweet, juicy berries and peaches, gently cradled in a fluffy, yogurt-infused cake that manages to be both impossibly light and satisfyingly moist. Whether you’re indulging at a lazy picnic or need a show-stopping finale to a backyard dinner, this lovely cake is one of those feel-good favorites that deserves a permanent spot in your summer baking rotation.

Easy Summer Fruit Cake with Yogurt Recipe - Recipe Image

Ingredients You’ll Need

The charm of this recipe is just how accessible the ingredients are while each one plays a special role. From the tangy yogurt adding richness, to the lemon zest brightening up every bite, nothing on this list is wasted. Here’s what you’ll need to assemble your Easy Summer Fruit Cake with Yogurt:

All-purpose flour: The sturdy canvas that holds our fruits and gives the cake structure.
Baking powder: Essential for that dreamily light, airy crumb.
Salt: A pinch brings all the flavors into clearer focus and balances sweetness.
Granulated sugar: Sweetness that lets the fruit really shine without overpowering it.
Plain Greek yogurt: The secret ingredient for a super moist crumb and subtle tang.
Vegetable oil: Brings tenderness to the cake without weighing it down.
Large eggs: The glue that binds everything together and helps the cake rise.
Vanilla extract: Pure, classic aroma that layers warmly with the fruit and yogurt.
Lemon zest: Instantly brightens the batter with fresh, citrusy lift.
Mixed summer fruits: Use a lovely variety like strawberries, blueberries, raspberries, or peaches for that gorgeous medley of color and flavor.
Flour (for tossing fruit): Helps keep juicy fruit pieces suspended evenly in the cake.
Powdered sugar (optional): A delicate finishing touch for a bit of elegance and sweetness.

How to Make Easy Summer Fruit Cake with Yogurt

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan, or line it with parchment so your Easy Summer Fruit Cake with Yogurt pops out effortlessly. While the oven heats, zest your lemon, rinse your fruits, and chop any larger ones like strawberries or peaches into bite-sized pieces. This prep makes the baking process both relaxed and enjoyable.

Step 2: Whisk Dry Ingredients

Grab a medium bowl and fluff together the flour, baking powder, and salt. Stirring these dry ingredients first ensures an even rise so your cake stays soft and beautifully tender without any sunken spots.

Step 3: Combine Wet Ingredients

In a separate large bowl, whisk together your granulated sugar, Greek yogurt, vegetable oil, eggs, vanilla extract, and that punchy lemon zest. You’re aiming for a smooth, glossy mixture that already smells like summer mornings.

Step 4: Mix Batter

Now, gently add your flour mixture to the bowl of wet ingredients, stirring just until everything is incorporated. Avoid overmixing—this keeps the Easy Summer Fruit Cake with Yogurt wonderfully tender and fluffy instead of dense.

Step 5: Add the Fruit

Toss your mixed summer fruits with a tablespoon of flour so they stay evenly distributed throughout the cake (no sinking to the bottom!). Fold the floured fruit into the batter with patience and a gentle hand, enjoying the burst of color as you go.

Step 6: Bake!

Spread the batter evenly into your prepared cake pan, smoothing out the top. Slide it into the oven and bake for 35 to 40 minutes, until a toothpick poked in the center comes out clean. The kitchen will be filled with the irresistible scent of bubbling fruit and golden cake.

Step 7: Cool and Decorate

Let the cake cool for about 10 minutes in the pan before loosening the edges and flipping it onto a wire rack. Once completely cool, dust with a snowy layer of powdered sugar if you like. Now your Easy Summer Fruit Cake with Yogurt is ready for its big reveal!

How to Serve Easy Summer Fruit Cake with Yogurt

Garnishes

This cake is beautifully simple as-is, but a generous sprinkle of powdered sugar on top gives it that irresistible, picture-perfect finish. For extra flair, scatter a handful of fresh berries or peach slices just before serving—instant color and freshness!

Side Dishes

Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream to keep things classic. If you want a lighter touch, go for a side of thick plain yogurt to echo the tangy note in the cake itself. A chilled glass of lemonade or iced tea makes for a refreshing match on those truly hot days.

Creative Ways to Present

Try cutting the Easy Summer Fruit Cake with Yogurt into petite squares for a summer dessert platter, or serve individual wedges topped with a sprig of fresh mint for a dash of color. Dress up your next brunch table by serving the cake with a bowl of extra mixed fruits on the side for guests to top their own slices.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Easy Summer Fruit Cake with Yogurt tightly in plastic wrap or pop it in an airtight container, then refrigerate. It will stay moist and lovely for up to 3 days, making it ideal for snacking or breakfast treats all week long.

Freezing

If you’d like to save some summer for later, freeze individual slices (first on a tray, then wrapped once solid). The texture and flavor hold up surprisingly well. Just be sure to let slices thaw at room temperature before enjoying, and dust with fresh powdered sugar after defrosting.

Reheating

This cake is a delight served at room temperature or even slightly chilled, but if you crave that just-baked warmth, pop a slice in the microwave for 10-15 seconds. It will taste like it’s right out of the oven, and the fruit will be just a little extra juicy.

FAQs

Can I use frozen fruit instead of fresh?

Absolutely! Frozen fruit is a convenient, year-round alternative. No need to thaw—just toss with flour and fold in the same way. Your Easy Summer Fruit Cake with Yogurt will still be bursting with flavor and color.

What other fruits can I use?

The cake is delightfully adaptable. Almost any soft summer fruit works—try blackberries, cherries (pitted and halved), nectarines, or even plums for a unique spin. Just be sure to chop any large fruits for even distribution.

How do I keep the fruit from sinking?

Tossing your fruit with a tablespoon of flour does wonders here! It lightly coats the fruit and helps suspend the juicy pieces throughout the batter as the Easy Summer Fruit Cake with Yogurt bakes.

Can I make this cake gluten-free?

Yes, you can substitute a good quality gluten-free all-purpose flour blend for the wheat flour. Double-check that your baking powder is gluten-free, and you’ll have a crowd-pleasing gluten-free dessert ready to enjoy.

Is this cake sweet enough for dessert?

Definitely! The combination of sugar and bursting fresh fruits makes this Easy Summer Fruit Cake with Yogurt naturally sweet but not overly so. It’s wonderful for dessert, yet subtle enough to serve at a summer brunch or with an afternoon cup of tea.

Final Thoughts

If you’re hoping to make magic with summer’s best berries and peaches, the Easy Summer Fruit Cake with Yogurt is guaranteed to impress. It’s a laid-back, crowd-pleasing cake that feels both special and effortless—just the way summer desserts should. Give it a try and share a slice of sunshine with those you love!

Easy Summer Fruit Cake with Yogurt Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

This Easy Summer Fruit Cake with Yogurt is a delightful dessert bursting with the flavors of fresh summer fruits. The moist cake with a hint of lemon zest and vanilla is perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt

Wet Ingredients:

½ cup granulated sugar
½ cup plain Greek yogurt
⅓ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
zest of 1 lemon

Summer Fruits:

1½ cups mixed summer fruits (such as strawberries, blueberries, raspberries, and peaches), chopped if large
1 tablespoon flour (to toss with fruit)

powdered sugar for dusting (optional)

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Combine Wet Ingredients: In a separate large bowl, whisk sugar, yogurt, oil, eggs, vanilla extract, and lemon zest until smooth.
Combine Mixtures: Gradually stir dry ingredients into wet mixture until just incorporated.
Add Fruits: Toss summer fruits with 1 tablespoon of flour, then gently fold them into the batter.
Bake: Pour batter into pan, spread evenly, and bake for 35-40 minutes until a toothpick comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.