Strawberry Yogurt Loaf Cake
This strawberry loaf combines chopped fresh berries with a rich sour-cream batter and lemon icing. Although the existing title says yogurt, the source video and ingredient list use sour cream.Dietary note: Contains eggs and dairy. This recipe is not vegan.
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
Instructions
- Beat the eggs and sugar until light. Beat in the softened butter, then the sour cream and vanilla.
- Sift in the flour, salt and baking powder and fold until combined. Fold in the chopped strawberries.
- Line a 12 × 4.5 × 3-inch (30 × 11 × 8 cm) loaf pan with parchment. Add the batter and smooth the top.
- Bake in a preheated oven at 350°F (180°C) for 40–50 minutes. Let cool, then remove from the pan.
- Mix the icing sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Video
Notes
Video timing: Bake at 350°F (180°C) for 40–50 minutes, until a toothpick comes out clean. The card uses the upper end of the range.
The total uses the existing preparation estimate plus the cooking and any separately listed preheat time. Allow additional cooling time and extra batches where applicable.
The video uses sour cream, matching the ingredient list, despite the recipe's yogurt title. The bake takes 40–50 minutes; cooling before icing takes additional time. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.