Lemon Berry Yogurt Cake

Great Recipe that I made as written, only used blueberries.

Lemon BerryYogurt Cake Sally’s Baking Addiction Lemon Berry Yogurt Cake ★★★★★ 4.8 from 131 reviews • Prep Time: 15 minutes Cook Time: 1 hour Total Time: 4 hours, 15 minutes Yield: serves 12 Sweet, studded with berries, and flavored with fresh lemon, vanilla, and butter, this supremely moist yogurt cake will soon become your favorite “anytime” cake. We love it! Ingredients • 3 cups (354g) cake flour* (spoon & leveled) • 1 and 1/2 teaspoons baking powder • 1/2 teaspoon baking soda • 1 teaspoon salt • 1 cup (240g) plain Greek yogurt, at room temperature* • 2 teaspoons lemon zest • 1/3 cup (80ml) fresh lemon juice • 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature • 2 cups (400g) granulated sugar • 1 and 1/2 teaspoons pure vanilla extract • 3 large eggs, at room temperature • 2 cups (325g) mixed berries, fresh or frozen (do not thaw)* LEMON GLAZE • 1 cup (120g) confectioner’s sugar • 3 Tablespoons (45ml) fresh lemon juice • 1/4 teaspoon pure vanilla extract Instructions • Make the cake: Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. • Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. • Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside. • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated. • Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy. • Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven. • Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving. • Make the glaze: Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting. • Cover leftover cake tightly and store in the refrigerator for up to 5 days. Notes • Freezing Instructions: Wrap unglazed baked and cooled cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before glazing, slicing, and serving. • Loaf Pan: Pour the batter into two greased 9×5 inch loaf pans. Bake each at 350°F (163°C) for about 45 minutes or until baked through. Use a toothpick to test for doneness. Or halve all of the ingredients to make one loaf. (Use 1 egg + 1 egg yolk.) • Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you cannot get your hands on cake flour, you can make a DIY cake flour substitute. • Yogurt: You can use plain Greek yogurt, plain yogurt, or even sour cream. I recommend low-fat,  non-fat, or full fat yogurt. If using sour cream, use full fat. • Lemons: 2 medium/large lemons will be enough for the cake and glaze. If you’re looking for a plain yogurt cake (no lemon flavor), simply leave out the lemon zest and replace the lemon juice with milk (dairy or nondairy) in both the cake and glaze. • Berries: I recommend sticking with mostly blueberries and chopped strawberries. Some raspberries and/or blackberries are OK, but they become a little wet and mushy and can impact the color and consistency of the baked cake. I use 3/4 cup blueberries, 3/4 cup chopped strawberries, and 1/4 cup each raspberries and blackberries. You can use frozen berries if needed. Do not thaw.