Fresh Strawberry Lemon Yogurt Cake
Serves: 12
For the Cake
  • 1 C white whole wheat flour
  • 2 C all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ C butter, softened
  • ⅔ C sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ¾ C plain Greek yogurt
  • 1 C non-fat milk
  • 3 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1 C diced strawberries
For the Streusel
  • ¼ C butter, melted
  • ¾ C all-purpose flour
  • ⅓ C sugar
  • 2 tsp fresh lemon juice
  1. Preheat oven to 350. Lightly spray a 9x9 inch baking dish.
  2. In a large bowl, whisk together flours, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream together butter and sugar. Add in eggs and vanilla and beat until creamy. Slowly beat in yogurt, milk, and lemon juice until combined.
  4. Add dry ingredients to wet ingredients and beat until just combined. Stir in lemon zest and strawberries.
  5. Pour batter into prepared baking dish.
  6. Stir together all ingredients for streusel. Sprinkle over the top of batter.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow cake to cool for 10-15 minutes before cutting into pieces.
  9. Store leftovers in an airtight container.
Recipe by A Kitchen Addiction at