Strawberry Yogurt Loaf Cake
This strawberry yogurt loaf cake is tender, moist, and loaded with juicy fresh strawberries throughout. The sour cream keeps the crumb incredibly soft and rich, while a lemon icing on top adds a bright, tangy finish that complements the fruit beautifully. A straightforward, satisfying bake that slices cleanly and tastes wonderful with afternoon tea or as a simple dessert. Also try my Italian Lemon Ricotta Cake, Vegan Strawberry Cupcakes, or Vegan Peach Cake.
Strawberry Yogurt Loaf Cake
Ingredients
- 2 Eggs, large
- 1 cup (200 g) Granulated Sugar
- 1/2 cup (113 g) Unsalted Butter, Softened
- 1 cup (240 g) Sour Cream
- 2 tsp (10 ml) Vanilla Extract
- 2 cups (280 g) All-Purpose Flour
- 1/8 tsp (pinch) Salt
- 2 tsp (8 g) Baking Powder
- 1 cup (150 g) Fresh Strawberries, chopped
Icing
- 1 cup (125 g) Powdered Sugar / Icing Sugar
- 3 tbsp (45 ml) Lemon Juice
