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    Home » Breakfast & Brunch » Breads

    Easy Lemon Strawberry Yogurt Pound Cake

    Published: Apr 4, 2016 · by Kim Lange · This post may contain affiliate links ·

    4741 shares
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    Jump to Recipe Print Recipe

    I'm so glad you're here, so I can share this amazing Quick & Easy Lemon Strawberry Yogurt Pound Cake with you!  It's such a delicious, sweet and tangy lemon and strawberry loaf recipe, you won't be able to resist it's yumminess! 

    Perfect dessert for spring and summer celebrations, breakfast, brunch, snacking or tea time. More yogurt dessert ideas? Check out these 20 Dessert Recipes Using Greek Yogurt!

    slices of Easy Lemon Strawberry Yogurt Pound Cake with lemon glaze

    Oh...and the delectable lemon glaze is to die for!  It really is like the icing on the cake, literally!  It really brings out the citrusy, fresh flavor and compliments the pound cake like it was meant to be! 

    You can use lemon juice or lemon extract for the lemon burst of flavor!  

    Easy Lemon Strawberry Yogurt Pound Cake

    You won't be able to resist this classic baked goodie!  Just remember to extend the pinky with the tea please! 🙂 

    I took some to work and it got rave reviews.  The best part for you is, it's quick and easy to make, thank God!  It takes about 10 minutes to mix it all up.  

    Pop it in the oven and let it do it's thing and bake it to completion.  Lemon glaze it if you want, but if you aren't a fan of glaze, it's great either way!  Even a vanilla glaze would be super yum! 

    And, if strawberries aren't your thing, or you want to substitute them, go for some blueberries, raspberries or blackberries!  You can always leave the fruit out as well, but it sure does taste good with them in it! 

    Plateful of Lemon Strawberry Yogurt Pound Cake

    Ingredients You Need

    Lemon Strawberry Yogurt Pound Cake

    • all-purpose flour or gluten free flour
    •  baking soda
    • baking powder
    • salt
    • Optional: Zest of 1 lemon
    • unsalted butter
    • granulated sugar
    • unsweetened Greek yogurt - Yogurt gives this bread moisture and a slight tang  (you could also use sour cream as a substitute)
    • eggs
    • lemon juice or lemon extract
    • fresh or frozen strawberries diced up

    Lemon Glaze

    • powdered sugar
    • lemon juice or pure lemon extract
    • heavy cream or milk add more if needed
    • Optional Lemon zest
    • Optional: strawberries mashed

    How to Make Easy Lemon Strawberry Yogurt Pound Cake

    Lemon Strawberry Yogurt Pound Cake

    1. Preheat oven to 350 degrees F.
    2. Coat a bundt pan, a 9x5 pan or 2 8x4 loaf pans with cooking spray or grease with butter and flour.
    3. Sift together the 2 ¼ cups of flour (reserve ¼ cup for strawberries) baking soda, baking flour and salt. Mix in the lemon zest and set aside.
    4. With an electric mixer, cream together the butter and sugar until light and fluffy about 2 -3 minutes.
    5. Beat in the eggs one at a time, then stir in lemon juice/extract.
    6. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
    7. Toss the strawberries with the remaining ¼ cup of flour.
    8. Gently mix them into the batter.
    9. Pour the batter into prepared pan (s).
    10. Transfer to oven to bake.
    11. Bake for 60-70 minutes for 9x5 or bundt pans, or until a toothpick inserted into the center of the cake comes out clean. Bake 35-45 minutes for 2 - 8x4 pans.
    12. Allow to cool completely in the bundt pan, at least an hour and then turn out onto a wire rack. See recipe note for notes on cooling time. For loaves cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.

    Lemon Glaze

    1. Once cooled, whisk together 2 tablespoons of lemon juice, cream or milk and the powdered sugar. (add strawberries to glaze if desired) Drizzle over the top of the cake.
    2. Store in the refrigerator for up to 5 days.

     

    Lemon Strawberry Yogurt Pound Cake Tips!

    One of the most common failures for quick breads is taking the bread out of the oven, thinking it's done, but your beautiful loaf sinks and deflates.  

    The other is over-mixing the batter.  Of course, there are a slew of reasons besides these, so if you don't remember anything else, remember these 2 key points.

    • Don't overmix batter! This will result in a tough, rubbery texture if you do. 
    • Make sure you bake through the bread completely, so your loaf doesn't sink, deflate or raw in the middle. 
    • Don't overload the bread with too many fruits, because it will affect the outcome of the pound cake. 
    • Use blueberries, raspberries or a combo of blueberries, raspberries and strawberries for a change up of flavors.  
    • Storing - This pound cake recipe will keep at room temperature for about 5 days. Simply wrap in some foil or plastic wrap, or slice and store in a sealed container.
    • Freezing - Make the cake, but do not add the glaze until the cake has come to room temperature. To freeze, wrap it with plastic wrap, then wrap in foil, or place in a large ziplock bag sealed. The pound cake can be frozen for 3-4 months.

    For more Quick Bread Tips, check out my “Secret” Baking Confessions for Quick Breads!

    YOGURT CAKE

    Lemon Strawberry Yogurt Pound Cake is amazing! I hope you give it a try, especially if you love lemon! (and strawberries!)  For a fall favorite, try this Apple Cider Pound Cake!

    For more Strawberry recipes, you might love these...

    • 12 Clever Dessert Delights using Strawberries
    • No-Bake Strawberry Ice Box Cake
    • Frozen Strawberry Cheesecake
    • Fresh Strawberry Yogurt Cake - Sugar-Free Option
    • OMG Chocolate Cheesecake Stuffed Strawberries - Keto Option Too!
    • Strawberry Explosion Cheesecake Trifle Desserts
    • Strawberry Cream Cheese Crumble Bars
    • Heavenly Strawberry Pretzel Dessert
    • Banana Strawberry Walnut Bread
    Quick & Easy Lemon Strawberry Yogurt Pound Cake

    Quick & Easy Lemon Strawberry Yogurt Pound Cake

    Kim Lange
    A wonderful, sweet lemon pound cake bursting with strawberries and lemon flavors with a delectable lemon glaze.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Course Dessert
    Calories

    Ingredients
      

    Lemon Strawberry Pound Cake

    • 2 ½ cups all-purpose flour or gluten free flour
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • Optional: Zest of 1 lemon
    • 1 cup unsalted butter 2 sticks, softened
    • 2 cups granulated sugar
    • 1 cup or 8 oz. unsweetened Greek yogurt
    • 3 large eggs
    • 2-3 Tablespoons lemon juice or 1 teaspoon lemon extract
    • 1 ½ cups fresh or frozen strawberries diced up

    Lemon Glaze

    • 1 ½ cups powdered sugar
    • 2-3 Tablespoons lemon juice or or 1 teaspoon pure lemon extract
    • 2 Tablespoons heavy cream or milk add more if needed
    • Optional some Lemon zest
    • Optional ½ cup strawberries mashed

    Instructions
     

    Lemon Strawberry Pound Cake

    • Preheat oven to 350 degrees F.
    • Coat a bundt pan, a 9x5 pan or 2 8x4 loaf pans with cooking spray or grease with butter and flour.
    • Sift together the 2 ¼ cups of flour (reserve ¼ cup for strawberries) baking soda, baking flour and salt. Mix in the lemon zest and set aside.
    • With an electric mixer, cream together the butter and sugar until light and fluffy about 2 -3 minutes.
    • Beat in the eggs one at a time, then stir in lemon juice/extract.
    • Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
    • Toss the strawberries with the remaining ¼ cup of flour.
    • Gently mix them into the batter.
    • Pour the batter into prepared pan (s).
    • Transfer to oven to bake.
    • Bake for 60-70 minutes for 9x5 or bundt pans, or until a toothpick inserted into the center of the cake comes out clean. Bake 35-45 minutes for 2 - 8x4 pans.
    • Allow to cool completely in the bundt pan, at least an hour and then turn out onto a wire rack. See recipe note for notes on cooling time. For loaves cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.

    Lemon Glaze

    • Once cooled, whisk together 2 tablespoons of lemon juice, cream or milk and the powdered sugar. (add strawberries to glaze if desired) Drizzle over the top of the cake.
    • Store in the refrigerator for up to 5 days.

    Notes

    Don't overmix batter! Use blueberries, raspberries or a combo of blueberries, raspberries and strawberries for a change up of flavors.
    Keyword BREAD, easy dessert, Greek yogurt, lemon, pound cake, strawberry
    Tried This Recipe?Let us know how it was by commenting below!

    Looking for Some More Quick Bread yummies?

    • Country Cinnamon Swirl Buttermilk Loaf
    •  Lemon Limoncello Cake Loaf
    • Banana Pound Cake & Milk Chocolate Glaze
    •  Country Blueberry Fritter Loaf
    • Awesome Country Apple Fritter Bread Recipe (Featured on The Kitchen – Food Network!)

    Plus you'll love this One Minute Cheesecake Yogurt Pudding & Easy No Bake Cheesecake!

    Lemon Strawberry Yogurt Pound Cake
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    4741 shares
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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

    Reader Interactions

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      Recipe Rating




    1. Kim Lange says

      July 22, 2021 at 8:34 am

      So happy to hear Michelle! Thank you for keeping the recipe and your awesome review!! xo

    2. MBurtis says

      July 21, 2021 at 11:31 pm

      Delicious. The family devoured it! The strawberry and lemon flavors combined beautifully and my kitchen smelled heavenly.

      I did use Dolmita gluten-free flour and the texture was odd in the bottom third of the loaf pan but the temperature was over 200F so I know it was fully cooked. Definitely keeping this recipe.

    3. Kim Lange says

      July 03, 2021 at 8:01 am

      You can use any actually. I've used zero calorie Greek yogurt and full fat, so whatever you wish. Hope you love it Christine!!

    4. Christine says

      July 02, 2021 at 12:46 pm

      What kind of plain Greek yogurt is best i.e. full fat ( ie. 2%) or 0% fat?

      Thanks.

    5. ChocolaTess says

      February 28, 2017 at 7:53 pm

      Thank you Danyel! 🙂 I'm so happy you all love it!

    6. Danyel says

      February 27, 2017 at 9:56 pm

      This is such a delicious cake! I've made it twice within 2 days. My family loves it! Thank you for sharing.

    7. ChocolaTess says

      February 27, 2017 at 4:12 pm

      Thanks Kelly! 🙂 I know what ya mean!

    8. Kelly @ Kelly Lynns Sweets and Treats says

      February 27, 2017 at 9:20 am

      Mmmm. This sounds so fresh and vibrant! It's like you knew I had Greek yogurt in the fridge I was needing to use 🙂 xoxo

    9. ChocolaTess says

      April 08, 2016 at 4:36 pm

      😉 Yup...me too Teresa! I had to take it to work just so I wouldn't. 😉 Happy Friday!!

    10. teresa says

      April 07, 2016 at 10:02 pm

      This looks lovely, Kim. My problem is I would probably eat the whole loaf. 🙂

    Trackbacks

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      April 6, 2021 at 8:24 pm

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    2. Country Blueberry Fritter Loaf | The Baking ChocolaTess says:
      March 24, 2021 at 9:36 pm

      […] some more summer quick breads?  Try this Quick & Easy Lemon Strawberry Yogurt Pound Cake, this Tropical Bliss Pineapple Coconut Banana Bread and this  amazing Supreme […]

    3. Vanilla Greek Yogurt & Olive Oil Pound Cake – Cookie, Brownie & Chocolate Obsessed The Baking ChocolaTess – Cookie, Brownie & Chocolate Recipes says:
      June 2, 2020 at 8:51 am

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      May 30, 2020 at 9:46 am

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    5. Top 15 Luscious Lemon and Berry Desserts for Spring and Summer! – Cookie, Brownie & Chocolate Obsessed The Baking ChocolaTess – Cookie, Brownie & Chocolate Recipes says:
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    6. Top 15 Luscious Lemon and Berry Desserts for Spring and Summer! says:
      July 26, 2018 at 10:37 pm

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