Strawberry Yoghurt Cake

5 from 4 votes

A simple yoghurt cake with strawberries, lovely in the summer time for dessert or for snacking on

Course Baking

Cuisine British

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 315kcal

Cream the butter or margarine with the sugar until fluffy.
90 g butter or margarine, 125 g caster sugar (superfine sugar)
Break in the eggs and mix well.
2 eggs
Add the vanilla extract and mix.
1 tsp vanilla extract
Add half the flour, and mix in. Then add half the yoghurt and mix in.
150 g self-raising flour, 85 g Greek yoghurt
Repeat with the rest of the flour, and the rest of the yoghurt.
Grate in the lemon zest and combine.
Zest of a lemon
Pour the cake batter into a greased deep 8 inch tin.
Slice the strawberries and arrange in a flower pattern, with the seeds facing upwards.
5-6 strawberries
Bake for 25-30 mins at 180℃ / 350℉ (fan oven) until golden brown and a skewer comes out clean.
Allow to cool in the tin for a few minutes, then turn the cake out and cool on a rack.
Enjoy!