Yogurt Cake with Strawberries

As luck would have it, my very first strawberry of the season was the best strawberry I’ve ever had. It came from a rancher at a local farmer's market who said his strawberries aren’t quite yet at their peak. I smiled and wondered how much better they could possibly be. That strawberry was from Rodriguez Farm in Watsonville and if my first bite is any indication, this will be one incredible season.

I pair fresh strawberries in their simplest form with a French household staple, Yogurt Cake. This is a very versatile cake that is much lighter and not as dense as a pound cake and serves as a perfect backdrop for fresh fruit, ice cream, sorbet or your favorite dessert sauce. It’s very easy to put together and requires no extraordinary ingredients. It can be served at any meal, as a snack or taken along on a picnic. It’s absolutely perfect with tea.

I’m truly fortunate to have a few farmer’s markets to choose from in my city. I hope you can search out the best fresh strawberries and fully enjoy this very promising season.



Bench notes:
- There are several ways to change up this cake. I prefer to use a light olive oil for a little depth. You can add a 1/4 t almond extract or a tablespoon of rum or brandy or a pinch of chopped herbs. Use your imagination.
- Use full-fat yogurt. Greek yogurt is perfect for this cake.
- If you’d like a pronounced lemon flavor, make the syrup and brush it on while the cake is still warm.
- You can also bake this in a 9” x 2" round cake pan for about 35 to 40 minutes.



Yogurt Cake with Strawberries

1 C sugar
zest of 1 large lemon
1 1/2 C flour
2 t baking powder
1/4 t salt
3 eggs
3/4 C full-fat yogurt
1/2 t vanilla extract
1/2 C olive oil

optional syrup:
1/3 C lemon juice
1/3 C sugar

2 pints fresh strawberries
sugar to taste
lemon juice to taste

1 C heavy cream or crème fraîche
sugar to taste

Preheat the over to 350 degrees.

Prepare an 8 1/2" x 4 1/2” loaf pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.

Zest the lemon into the sugar. Use a fork to press the zest into the sugar and release the oils.

Whisk together the eggs, zested sugar, yogurt and vanilla.
Sift the flour, baking powder and salt into the egg mixture and stir. When the mixture looks fairly well blended, add the oil and stir to fully incorporate.

Pour into the prepared pan and bake for 45 to 50 minutes.
Cool the cake for about 10 minutes and lift it gently out of the pan. Remove the parchment and let cool completely.

Syrup:
Heat the lemon juice and sugar just until dissolved. Brush on the surface of the cake.

Slice the strawberries and add sugar and lemon juice to taste. Let them sit for about half an hour to macerate.

Whip to soft peak the cream or crème fraîche with sugar to taste.