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
- â…“ 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)
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.
Notes
- This cake works well with any combination of fresh summer fruits.
- For added flavor, try adding a pinch of cinnamon or almond extract.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
