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5 from 1 vote

Strawberry Semolina Yogurt Cake

Deliciously made with yogurt and semolina flour, this cake needs only ONE bowl and is moist and light. Great cake for spring & summer!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Keyword: easy dessert recipe, spring, strawberries, summer
Servings: 16
Author: Jess Smith via Inquiring Chef
Cost: $5.00

Equipment

  • 8" Cake Pan, 8x8 Baking Dish, or Springform Pan
  • Mixing Bowls
  • Stand or Handheld Mixer
  • Cooling Rack

Ingredients

For the Cake:

  • 1 pint Strawberries, quartered
  • 1 cup Semolina
  • ½ cup Sugar
  • cup Plain Yogurt (preferably unsweetened low-fat or regular plain yogurt, although Greek yogurt will work)
  • ½ cup Vegetable Oil
  • 3 large Eggs
  • 3 Tbsp Flour
  • 1 tsp Vanilla Extract
  • ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Salt

Instructions

  • Preheat the oven to 350°F. Lightly grease an 8 inch cake or springform pan (or use an 8x8 baking dish) with cooking spray or vegetable oil. Scatter strawberries in the bottom of the pan.
  • To make the cake, in a large mixing bowl, beat the eggs and sugar until the sugar dissolves. Add yogurt and oil and mix well with a wooden spoon. Add the remaining ingredients all at once and stir very well until all of the ingredients are evenly incorporated and the batter is smooth.
  • Bake just until the center of the cake is set and the top turns golden brown, 25-30 minutes.
  • Let the cake cool completely, or chill, before serving.

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 131mg | Potassium: 140mg | Fiber: 1g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 1mg