Buttery Yogurt Cake with Strawberries and Crunchy Lemon Crumble - photo 1
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Buttery Yogurt Cake with Strawberries and Crunchy Lemon Crumble

Cakes and Bakes Desserts For Kids 110 min Easy 32 wyświetleń ~35.50 PLN - (0)
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Description

Here is a cake that is the essence of early summer. Imagine an incredibly moist and buttery cake made with thick natural yogurt that simply melts in your mouth. Its delicate sweetness provides the perfect backdrop for juicy, slightly tart strawberries, embedded within like small red jewels. However, the true star of this bake is the crunchy, golden crumble, generously sprinkled on top. We enriched it with freshly grated lemon zest, which releases a stunning citrus aroma while baking and adds a refreshing, surprising note to the whole. The cake is easy to prepare, and the final result delights both in taste and appearance. It is perfect as a dessert for a weekend tea, an outdoor picnic, or a sweet treat at a family gathering. Serve it slightly warm or at room temperature, dusted with powdered sugar, on its own or with a scoop of vanilla ice cream.

Ingredients (14)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 600 g
  • Butter 280 g
  • Cukier drobny do wypieków 16.7 łyżek
  • Powdered sugar 80 g
  • Eggs 4 szt.
  • Thick natural yogurt 300 g
  • Strawberries 500 g
  • Lemon 1.9 szt.
  • Baking powder 10 g
  • Baking soda 5 g
  • Potato flour 15 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~35.50 PLN (2.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Lemon Crumble

1

Start by preparing the crumble, as it needs to cool. In a medium-sized bowl, combine 150g of all-purpose flour, 80g of powdered sugar, and a pinch (1g) of salt. Mix these ingredients with a whisk or fork to combine and aerate them evenly.

Ingredients: Mąka pszenna tortowa (typ 450), Powdered sugar, Salt
Use a bowl that is comfortable for you to rub the butter with your fingers. Thoroughly mixing the dry ingredients at the beginning is important for achieving a uniform crumble.
2

Take 80g of very cold butter out of the fridge. Cut it into small cubes (about 1x1 cm) and add it to the bowl with the dry ingredients. Now, using your fingertips, quickly rub the butter into the flour and sugar. Make movements as if you were 'pinching' the ingredients. Continue until clumps resembling wet sand form. Do not try to achieve a smooth mixture - the goal is irregular crumbs.

Ingredients: Butter
The most important thing is to work quickly and with cold hands so that the butter doesn't melt. If the butter softens, the crumble will be hard instead of crunchy after baking. If you have warm hands, you can use a pastry cutter.
3

Thoroughly wash and blanch the lemon. Grate the entire yellow part of the peel using a fine grater, avoiding the white, bitter part (albedo). Add the grated peel to the bowl with the crumble and gently mix with your fingers to evenly distribute the aroma. Place the prepared crumble in the refrigerator for at least 30 minutes. Chilling will make it crispier after baking.

Ingredients: Lemon
Using a zester will yield the best results. Do not mix the zest too vigorously to avoid warming the butter. Placing the crumble in the freezer for 15 minutes will speed up the cooling process.

Preparing the dough

4

Preheat the oven to 180°C (conventional mode, without fan). Prepare a large baking dish, preferably rectangular, measuring about 24x35 cm. Line the bottom of the dish with parchment paper, and thoroughly grease the sides with butter and dust with flour. Shake off the excess flour by turning the dish upside down and tapping its bottom.

The convection mode can make the cake too dry, so static mode is recommended. Careful preparation of the pan will prevent the cake from sticking and make it easier to remove after baking.
5

In a large bowl, sift 450g of wheat flour, 10g (2 teaspoons) of baking powder, 5g (1 teaspoon) of baking soda, and 2 pinches (2g) of salt. Use a sieve to sift the ingredients – this will aerate them and prevent lumps from forming. Then mix everything thoroughly with a whisk.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Baking soda, Salt
Sifting is key to achieving a light and fluffy cake texture. Don't skip this step! Set the bowl with the dry ingredients aside.
6

In a second, large bowl, place 200g of soft butter (it should be at room temperature) and 250g of fine sugar. Using a hand mixer or a stand mixer with a whisk attachment, beat the ingredients on high speed for about 7-8 minutes. The mixture should become very light, almost white, and noticeably increase in volume, resembling fluffy cream.

Ingredients: Butter, Cukier drobny do wypieków
This is the most important step! Long creaming of butter with sugar incorporates air bubbles into the dough, which determines its lightness. Occasionally stop the mixer and scrape down the mixture from the sides of the bowl using a silicone spatula.
7

Without stopping the mixing (reduce the speed to medium), add the eggs one at a time (a total of 4, also at room temperature). Add the next egg only when the previous one is completely incorporated into the mixture. Finally, add 5g (1 teaspoon) of vanilla extract and mix for another minute until combined.

Ingredients: Eggs, Vanilla extract
Adding eggs gradually prevents the mixture from curdling. If the mixture still curdles slightly, don't worry – adding flour in the next step should fix its consistency.
8

Now you will alternately add the dry ingredients and yogurt. Set the mixer to the lowest speed. Add 1/3 of the prepared dry ingredients to the butter mixture and mix only until combined. Then add half of the yogurt (150g) and mix briefly again. Repeat the process: add the second 1/3 of the dry ingredients, the rest of the yogurt, and finally the last batch of dry ingredients. Mix each time only until the ingredients are combined.

Ingredients: Thick natural yogurt
It is very important not to mix the dough too long after adding the flour. Overmixing activates gluten, which can make the dough tough and dense. You can even gently fold in the last batch of flour with a spatula.

Preparing strawberries

9

Wash the strawberries (500g), dry them, and remove the stems. Cut larger fruits in half or into quarters, while smaller ones can be left whole. Transfer the fruits to a bowl and sprinkle with 15g (1 tablespoon) of potato starch. Gently mix with your hand or a spoon, ensuring each piece of strawberry is lightly coated in the flour.

Ingredients: Strawberries, Potato flour
Potato starch will create a gel-like coating around the fruits that will absorb excess juice during baking. This way, the fruits won't sink to the bottom, and the cake around them won't be wet and raw.

Assembling and baking

10

Transfer the finished batter to the prepared pan. Use a silicone spatula to scrape all the batter out of the bowl. Smooth the surface of the batter by spreading it evenly across the entire pan.

The batter will be quite thick, which is normal. A precise leveling of the surface will ensure that the cake bakes evenly.
11

On the even surface of the dough, spread the prepared strawberries. Try to arrange them fairly evenly, gently pressing them into the dough. Leave small gaps between the fruits.

Ingredients: Strawberries
Don't throw all the strawberries in at once; place them one by one. This will give you control over their arrangement and prevent them from clumping together in one spot.
12

Take the chilled crumble out of the fridge. Crumble it with your fingers over the cake, evenly covering the entire surface, including the strawberries. If you are using almond flakes, sprinkle them on top of the crumble.

Ingredients: Almond flakes
Try to make the crumble lumps of different sizes - from fine crumbs to larger pieces. This will add an interesting texture to the cake.
13

Place the cake pan in the preheated oven at 180°C. Bake for about 50-60 minutes. After 45 minutes, check the cake with a wooden skewer. Insert it into the center of the cake (avoiding the strawberries) - if it comes out dry, with no traces of raw batter, it's a sign that it's ready. The crumble should be beautifully golden.

Every oven bakes differently, so the baking time is approximate. If the top of the cake starts to brown too quickly while the center is still raw, loosely cover it with aluminum foil and continue baking.
14

Remove the baked cake from the oven and set it in the pan on a metal rack for about 20-30 minutes to cool. After this time, when the cake has slightly set, you can carefully remove it from the pan (holding onto the protruding parchment paper) and transfer it to the rack to cool completely.

Do not cut the cake while it is hot! It is very delicate at that point and may fall apart. It reaches its full flavor and best texture after completely cooling down.

Fun Fact

💡

Crumble, known in Germany as 'Streusel', has its roots in Silesian and German cuisine. Traditionally, it was made from flour, butter, and sugar in equal proportions, and its purpose was to add crunch and richness to simple yeast cakes. The addition of lemon is a modern variation that wonderfully brightens the classic flavor.

Best for

Podwieczorek Przyjęcie w ogrodzie Piknik Weekendowy deser dla rodziny

Tips

🍽️ Serving

The cake tastes best at room temperature. Before serving, it can be dusted with powdered sugar for decoration. It pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a bit of thick Greek yogurt, which will highlight its yogurt base.

🥡 Storage

Store the cake at room temperature, covered with a cloth or under a dome, for up to 3 days. Due to the fresh fruit, if the room is very warm, it’s better to store it in the refrigerator in an airtight container (for up to 4-5 days). Before serving, take it out of the refrigerator about 30 minutes beforehand to allow it to return to room temperature and regain its full flavor.

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