I’ve been making this cake for years, even before I was gluten free. My family calls this “happy cake” because they always smile when they’re eating it. It’s a delicious, soft cake that stays really moist thanks to the addition of vanilla yogurt. The flavors of lemon and strawberry blend perfectly. This bundt cake is perfect for spring or even for a potluck.
Why You'll Love This Gluten Free Strawberry Yogurt Cake
- It’s so moist.
- Since it’s made in a bundt pan, there is no frosting work to be done.
- It’s a perfect stage for fresh strawberries.
- It’s gluten free and dairy free!
Gluten Free 1-to-1 Flour – I use Bob’s Red Mill 1-to-1 Flour Blend in all of my recipes. You can use the flour blend of your choice just make sure it has xanthan gum. Different flour blends may produce different results. For the best outcome, weigh your flour.
Baking Powder – Helps expand the air bubbles created from the butter, sugar and eggs. This keeps the cake light.
Salt – Just a little to round out all the sweetness.
Butter – I used Country Crock Plant Butter for this recipe. Miyokos Vegan Butter would also work. If you’re not dairy free, you can use the same measure of regular butter.
Oil – I use olive oil in most of my baking, but you can use any light flavored cooking oil.
Sugar – This recipe uses plain white sugar.
Eggs – Large sized eggs help provide structure and lift to make the cake like and fluffy.
Lemon – This recipe needs both the juice and the zest of one lemon.
Yogurt – I used vanilla flavored dairy free yogurt in this recipe. If you’re not dairy free, I would suggest substituting Greek yogurt.
Strawberries – Fresh strawberries are perfect in this cake. I have also tried it with fresh blueberries and it was delicious!
How to Make a Yogurt Bundt Cake
Before mixing your cake batter, grease and flour your cake pan. Take extra care to ensure the cake comes out easily.
For the best result, I’d suggest using an electric mixer for this recipe. One of the keys to a light, fluffy cake is beating enough air into the batter. This is hard to do when mixing by hand.
Step 1 – Combine the butter and sugar in the bowl of an electric mixer. Beat on medium speed until light and fluffy.
Step 2 – Add the eggs, one at a time beating between each addition.
Step 3 – Combine the flour, baking powder, salt and lemon zest together. With the mixer on the lowest setting, add half of the flour mixture, then add half of the yogurt and lemon juice. Repeat with remaining flour and yogurt.
Step 4 – Fold in the fresh strawberries by hand.
Step 5 – Pour the batter into your prepared bundt pan. Bake!
Frequently Asked Questions
Yogurt is a great replacement for something like milk in a cake. It makes the cake a bit richer, plus the acidity adds a little more robust flavor.
If you don’t have dairy free yogurt, you can replace it with dairy free sour cream or with soured dairy free milk (milk mixed with lemon juice or vinegar).
If you’re not dairy free, use Greek yogurt, sour cream or buttermilk.
Keep this cake in an airtight container. The cake should be refrigerated and will be good for 3-4 days.
This cake will become a little more moist as it sits due to the fresh strawberries.
I have never actually tried this cake with frozen berries. I suspect they will be a little too wet. I have switched out strawberries for blueberries, blackberries or raspberries when they are in season. Any other fresh berry works well as a substitute.
If you're looking for more strawberry ideas, check out these great recipes!
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Strawberry Lemon Yogurt Cake
For the cake
- ¼ C Olive Oil
- ½ C Vegan Butter room temperature
- 1 ¾ C Sugar
- 4 Eggs room temperature
- 2 ¼ C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 Tbsp Lemon Zest from 1 lemon
- 5 ounce Dairy Free Yogurt room temperature
- 1 Tbsp Lemon Juice
- 12 ounces Strawberries quartered and sliced
- ¼ C Gluten Free 1-to-1 Flour Blend
For the icing
- 1 C Powdered Sugar sifted
- 1 ½ Tbsp Lemon Juice
For the cake
- Preheat the oven to 325 degrees. Grease and flour a 10 cup bundt pan. You can also use two 9x5 loaf pans.
- Combine the chopped strawberries with 1/4 cup of flour. Toss them together to coat the berries.12 ounces Strawberries, 1/4 C Gluten Free 1-to-1 Flour Blend
- Combine oil, butter and sugar in the bowl of an electric mixer. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the bowl.1/4 C Olive Oil, 1/2 C Vegan Butter, 1 3/4 C Sugar
- Add the eggs one at a time, beating about 60 seconds between each addition. Scrape down the bowl.4 Eggs
- Combine the flour, baking powder, salt and lemon zest in a bowl. Whisk them together.2 1/4 C Gluten Free 1-to-1 Flour Blend, 2 tsp Baking Powder, 1/2 tsp Salt, 1 Tbsp Lemon Zest
- Stir the lemon juice into the yogurt.5 ounce Dairy Free Yogurt, 1 Tbsp Lemon Juice
- Turn your mixer to the lowest speed. Add half of the flour, followed by half of the yogurt. Repeat with the remaining flour and yogurt. Scrape down the bowl to ensure all of the batter is evenly mixed.
- Remove the bowl from the mixer. Fold the strawberries into the batter with a spatula.
- Pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 55 minutes. Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely.
For the icing
- While the cake is cooling, prepare the icing.
- Combine the powdered sugar and lemon juice in a small bowl. Mix together until smooth. Drizzle over the cooled cake.1 C Powdered Sugar, 1 1/2 Tbsp Lemon Juice