• Prep Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 1 cake

Fresh Lemon Berry Yogurt Cake

  • Recipe Submitted by on

 Ingredients List

  • Dry ingredients:
  • 1 1/2 cups flour
  • 1/2 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • Wet ingredients:
  • 3 large eggs
  • 1 cup sugar
  • 1/4 cup olive oil
  • 2 teaspoons real vanilla extract
  • Grated zest & juice of 1 Lemon
  • 1 cup / 8 oz Plain low-fat or non-fat yogurt
  • 2 cups fresh chopped mulberries (or strawberries or blueberries ...) + 1 Tablespoon flour


Preheat the oven to 350 degrees. Prepare your bundt pan by spraying with cooking spray, then dust with flour. Sift together the dry ingredients.and set aside.

In a large mixing bowl, beat the eggs until they are frothy, then, with the beater on, add the sugar just a bit at a time (like a Tablespoon), beating as you add the sugar for about 3 minutes total.

Add the olive oil, vanilla, and zest & lemon juice and blend shortly to mix.

At this point, I took out my beaters and got out my mixing spoon because I didn't want to break down the yogurt. Fold in the yogurt, then fold in the dry ingredients JUST until mixed.

In a separate bowl, toss the berries with a tablespoon of flour, then sprinkle them onto the batter and fold them into the batter gently.

Spoon the batter into the prepared pan and spread it out evenly. Bake at 350 F. for about 45 - 55 minutes or until a wooden pick or knife inserted in center comes out clean.

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