Strawberry Lemon Cake

    1 hour 40 minutes

    This is like a sweet lemon pound cake crossed with a strawberry shortcake. Top with fresh strawberries and yoghurt!

    8 people made this

    Serves: 8 

    • 2 cups cake flour
    • 1/2 teaspoon salt
    • 250g unsalted butter
    • 1 1/3 cups white sugar
    • 1 tablespoon lemon zest
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon vanilla essence
    • 5 eggs
    • 1 punnet fresh strawberries, cleaned, hulled and sliced
    • 1/3 cup white sugar
    • 1 1/2 cups yoghurt
    • 1/2 cup thickened cream
    • 2 tablespoons white sugar

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Preheat oven to 170 degrees C. Lightly grease and flour a loaf tin.
    2. Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light coloured and fluffy. Stir in the lemon zest, lemon juice and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
    3. Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the centre comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
    4. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover and refrigerate until needed.
    5. Combine the yoghurt, cream and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.

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    Reviews and Ratings
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    Reviews in English (5)


    This was a good but different shortcake. It really is more of a pound cake. If you don't have cake flour, you can use 1 3/4 cups all-purpose mixed with 1/4 cup cornstarch. It took 1 hour 20 minutes to bake and I covered it with foil the last 20 minutes because the top was getting too brown. The cake itself was a little dry but that's OK because you top it with the cream. I did not coat my strawberries in sugar because it's just needless calories - they're sweet enough! Now, the cream is really not a whipped cream. The recipe doesn't say to, but I beat mine for about 10 minutes in hopes it would thicken. With all the yogurt in there though, it really didn't get thick like whipped cream. I think next time I would use 1 1/2 cups of heavy cream and only 1/2 cup yogurt and make whipped cream. It doesn't say what flavor yogurt to use, but I imagine anything would be fine. I used vanilla. Made as written the "cream" is quite runny and basically just yogurt. So for me it needs some tweeking, but still a good recipe and easy to serve.  -  12 May 2008  (Review from Allrecipes USA and Canada)


    This is tasty, but it is a pound cake. Be prepared for that before making it. It does state "pound cake" in the description. Therefore it is a very dense, heavy cake. Mine was a little on the dry side, though it wasn't over-baked. The strawberries do taste great with the poundcake. I'd planned on making the yogurt cream, but found that my yogurt had expired. I made homemade whipped cream instead and it worked very well.  -  27 Apr 2011  (Review from Allrecipes USA and Canada)


    An excellent recipe, but as said in the other review, the "cream" is too runny. Good recipe, though.  -  05 Jul 2008  (Review from Allrecipes USA and Canada)