Blackberry Lemon Yogurt Cake
This blackberry lemon yogurt cake is sweet, tart, and moist. The perfect dessert for any summer gathering!
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Servings: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 tsp lemon extract
- 1/2 cup Greek yogurt (I used a vanilla honey Greek yogurt, but plain is great too!)
- 6 oz blackberries
- Zest of 1 lemon
- 1 tsp granulated sugar
Instructions
- Preheat oven to 350°F with rack in middle. Spray the bottom and sides of an 8* or 9-inch round cake pan with cooking spray - one with flour, if possible. Set aside.
- Sift flour, baking powder, baking soda, together into a medium bowl.
- In a large bowl or the bowl of a stand mixer, beat the butter, sugar, and 2 eggs until very light in color and fluffy, about 2-3 minutes on high speed. Add the lemon extract and Greek yogurt and continue beating until very creamy and light in color, about 1 more minute.
- With the mixer on low speed, slowly add in the flour mixture, until combined. Do not overmix.
- Transfer the cake batter to the prepared cake pan. Top with blackberries and lemon zest, then sprinkly with sugar.
- Bake until cake turns golden, and a toothpick inserted in the middle comes out clean, 40 minutues to 1 hour, depending on your oven.
- Remove from oven and allow to cool completely in pan, on a baking rack. Once cooled**, you can invert the cake onto a plate. You can then gently slide your hands underneath and turn it right-side up onto the plate. Or - place another plate on top (or bottom, rather) and flip it over using both plates, if you're worried it may break if flipping with just your hands.
Notes
*If you go with an 8-inch pan, you may want to place the cake pan onto a larger baking sheet, because there is a chance it will bubble over while cooking. Mine did just a teeny bit. You may also opt to put just a little less batter into the pan to avoid this happening.
**If cake is not cooled completely, it may give you trouble coming out of the pan. It never hurts to use a butter knife to slide around the edges between the cake and the pan, to help loosen it.
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