Indulge in a soft and moist yogurt cake, bursting with the vibrant colors and flavors of sweet cherries, juicy peaches, and a hint of lemon zest. This mouthwatering summer cake is sure to please any crowd
Here's a summer cake recipe that will brighten up your day as much as it did mine. This delicious cake is made with yogurt which yields an extra moist crumb and fluffy texture. Topped with sweet cherries and juicy nectarines or peaches, and infused with a touch of lemon zest for a refreshing citrus flavor, it's perfect for breakfast, summer parties, picnics, or BBQs. Plus, it's quick and easy to prepare—just 20 minutes of prep time and 60 minutes in the oven!
This buttery, perfectly dense cake can be customized with other fruit combinations, like strawberries and peaches or plums and apricots. It’s delicious on its own with a light sprinkle of powdered sugar, or you can elevate it with a lemon glaze for an extra citrusy kick. Dress it up with more berries, ice cream, or whipped cream, depending on when you plan to serve it.
Here are a few things to keep in mind when making this recipe:
Mixing the Batter:
- Start by mixing the eggs and sugar. Blend well and beat until light and fluffy. A handheld blender works well, but a simple whisk will do the job—it just takes a bit more time.
- Add the remaining wet ingredients: melted butter, Greek yogurt, vanilla extract, and lemon zest.
- Sift the dry ingredients (flour, salt, and baking powder) directly in the mixing bowl.
- When combining the dry ingredients with the wet mixture, mix minimally to keep the cake soft and moist. Use a blender at low speed, just enough to combine the flour.
Preparing the Pan:
- Line a 9-inch springform pan with parchment paper at the bottom, and grease the sides with butter/flour or spray. Pour and level the batter, then top with the fruit. Start with cherries, cut-side down, arranging them tightly, and then fill the spaces with slices of peach or nectarine. Make it as pretty as you like.
Baking the Cake:
- Bake the cake in the lower third of the oven. Depending on your oven, the cake might take 50 to 60 minutes to bake. Start checking around 45 minutes (cover loosely with aluminum foil if the top gets too dark) and use a toothpick to check for readiness in the center. Avoid over-baking to prevent dryness.
Storage Instructions:
- Room Temperature: Store the yogurt cake in an airtight container for up to two days.
- Refrigeration: Refrigerate for up to four days in an airtight container or tightly wrapped in plastic wrap.
- Freezing: Ensure the cake is completely cool before freezing. Wrap it in airtight plastic wrap or slice it and transfer it to freezer bags or containers.
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