Strawberry Yogurt Bundt Cake

Course: Dessert
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 230
Author: Lord Byron's Kitchen
Who doesn't love cake?  A good bundt cake recipe is a must-have for any home cook, and this Strawberry Yogurt Bundt Cake doesn't get any easier or more delicious!
Print Recipe


  • 1 pint strawberries, see notes
  • 3/4 cup strawberry yogurt
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1/2 teaspoon lemon juice
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder


  • Preheat oven to 350 degrees.  Lightly grease a bundt pan with non-stick cooking spray.  Set aside.  
  • Add the yogurt, eggs, vegetable oil, sugar, and lemon juice to a large mixing bowl.  Using a hand-held mixer, blend the ingredients on medium speed until well combined.
  • Add the flour and baking powder.  Blend into the wet mixture until well combined.
  • Using a rubber spatula, fold in the strawberries.
  • Transfer to the bundt pan and bake for 40 minutes, or until a toothpick comes out clean.  
  • Allow the cake to cool in the bundt pan for 10 minutes before gently and carefully turning the cake out onto a wire cooling rack to finish cooling.
  • Dust with confectioner's sugar and serve!


*Remove the stem from the strawberries and light mash the berries with a fork.  Pile the mashed strawberries into the center of a clean kitchen towel.  (Use a red kitchen towel, otherwise the strawberries will stain it greatly!)  Bring in the ends of towel and twist to force the liquid out of the mashed strawberries.  Squeeze out as much water content as possible.
**Adapted from An Italian in my Kitchen


Calories: 230kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 27mg | Potassium: 171mg | Fiber: 1g | Sugar: 17g | Vitamin A: 75IU | Vitamin C: 23.3mg | Calcium: 54mg | Iron: 1.2mg