Craving a delightful treat that’s both simple and satisfying? This Strawberry Yogurt Loaf Cake is a perfect choice among strawberry cake recipes, offering a tender crumb and bright berry flavor. It’s an easy, beginner-friendly recipe that promises delicious results every time.
Key Ingredients & Substitutions:
- Fresh Strawberries: You can use frozen, thawed, and drained strawberries if fresh are unavailable.
- Plain Yogurt: Greek yogurt or sour cream works well for a similar tang and moisture.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be substituted.
- Granulated Sugar: Brown sugar can add a caramel note, but adjust liquid slightly if dough seems too wet.
- Vanilla Extract: Almond extract can offer a different flavor profile.
Ingredients:
For the Loaf Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup plain yogurt
- 1 cup fresh strawberries, hulled and diced
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk (any kind)
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 5 minutes – 1 hour 15 minutes
- Servings: 8 slices
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, making your strawberry cake recipe lighter.
4. Add Wet Ingredients
Beat in the egg and vanilla extract until well combined. Next, gently mix in the plain yogurt until just incorporated.
5. Alternate Dry and Wet Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few lumps are okay.
6. Fold in Strawberries
Gently fold in the diced fresh strawberries. Distribute them evenly throughout the batter to ensure every slice of your strawberry cake has fruit.
7. Bake the Loaf Cake
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool and Glaze
Let the loaf cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If you’re adding a glaze, whisk together powdered sugar and milk until smooth, then drizzle over the cooled cake.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright citrus note.
- Chocolate Chips: Stir in ½ cup of white or dark chocolate chips with the strawberries.
- Crumble Topping: Before baking, sprinkle a mixture of flour, sugar, butter, and oats over the top.
Storage Instructions:
Store your Strawberry Yogurt Loaf Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. You can also freeze individual slices for up to 3 months, thawing them at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use frozen strawberries?
A: Yes, thaw them first and drain any excess liquid to prevent a watery cake.
Q: My cake is sinking in the middle, what happened?
A: This often happens from overmixing the batter or opening the oven door too early during baking.
Q: Can I make this a gluten-free strawberry cake?
A: Absolutely, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Q: How do I know when the cake is fully baked?
A: Insert a wooden skewer or toothpick into the center; if it comes out clean, your cake is ready.
Q: What kind of yogurt should I use?
A: Plain, unflavored yogurt is best. Greek yogurt also works and adds extra moisture.
Q: Can I make this into muffins instead?
A: Yes, divide the batter among muffin cups and reduce the baking time to about 20-25 minutes.