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Lemony Strawberry Yogurt Cake with Lemon Glaze


You can't believe how delicious and moist this cake comes out, and best of all is that the cake is made with mostly whole wheat flour, applesauce and yogurt, then glazed with a thin layer of lemony icing. Looks so appealing and tastes even better!













Trans-fat Free, Low Sodium


½ cup applesauce
natural and unsweetened
¼ cup olive oil
light, or regular, or canola oil
8 ounces greek yogurt
3 large eggs
2 tablespoons lemon juice
fresh, divided
1 ½ cups sugar
1 lemon
2 cups whole-wheat flour
or white whole wheat, or whole wheat pastry
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter, unsalted
cold, cut into small pieces
12 ounces strawberries
freshly diced into small pieces
½ cup powdered sugar


Super moist and tasty!

Preheat the oven to 325℉ (160℃). Grease and flour a 10-inch Bundt cake pan.

In a medium bowl, add the applesauce, oil, yogurt, eggs, and 1 tablespoon of lemon juice. Whisk together the liquid ingredients until well mixed. Set aside.

Prepare the wet ingredients first.

In another large mixing bowl, whisk together the flours, baking soda, and salt. Stir in the lemon zest. Add the cold butter cubes into the flour mixture, rub the butter into the flour with your fingers until coarse meal forms, or use a food processor.

Prepare the dry ingredients.
Rub the butter into the flour

Pour the wet ingredients in, stir with a wooden spatula until just moistened. Gently fold in the strawberry pieces until evenly incorporated.

Prepare the strawberries.

Pour the wet ingredients in,
Add into the batter.

Pour the batter into the prepared pan. Bake for about 65 minutes, or until a wooden skewer inserted into the center comes out clean.

Pour the batter into the prepared pan.

Remove from the oven and let it cool on a wire rack in the pan for 10 minutes. Turn the cake out onto the wire rack and allow to cool completely.

Bake for about 65 minutes,

Once the cake is cooled, whisk together the remaining 1 tablespoon of lemon juice and the powdered sugar until very smooth and pourable. Adjust the consistency by adding more lemon juice or sugar if needed.

Drizzle over the top of the cake, let sit for about 20 minutes or until the glaze has set. Cut into slices and serve.

Glazing the cake.


The cake slices can be stored in an air-tight container for at least 1 week in the refrigerator or in the freezer for up to 1 month.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 23830% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 112mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 9%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 20%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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