There's nothing yummier than a cooled strawberry yogurt cake on a hot summer day. Probably it's also the reason why almost everyone was asking for the recipe. And I have to agree as well that this cake turned out pretty delicious. Definitely going to bake it again, maybe I'm going to replace strawberries with raspberries next time. If you're into berries and yogurt like I am, give it a try!
Strawberry Yogurt Cake
200gm soft margarine or butter
175gm sugar (can be cut down to an amount of 120gm)
200gm yogurt (I was using low fat yogurt)
300gm white flour
3 tsp baking powder
zest of one lemon
strawberries, cut in small pieces, as much as desired (I was using about 400gm)
Preheat oven to 175degC.
Cream soft margarine/butter with sugar using a mixer on high speed. Beat in eggs until fluffy. Add yogurt and lemon zest and quickly beat in as well.
Combine flour and baking powder and whisk together. Sieve over the wet mixture and beat in just until incorporated.
Line the bottom of a baking pan (about 8inch x 12inch) with baking paper.
Fill in batter and spread evenly. Place cut berries onto the batter and lightly press them in.
Bake for about 45 minutes until done. Let cool completely and keep in fridge.
Optional: Dust with powdered sugar.