Lemon Yogurt Cake + Blackberry Sauce

I have a new oven! So I have cake!


Have you ever been to a cake wedding? This may as well have been one. A lemon cake and some blackberry sauce eloped, and nobody judged them.


Have you ever eaten blackberries and felt like you were getting bullied by seeds? Well, don’t bother worrying about that with this delicious sauce topping this lemony cake. After blending the sauce ingredients, you simply strain it through a fine mesh strainer and next thing you know it’s a dream come true.


Lemon Yogurt Cake + Blackberry Sauce
Recipe adapted from Smitten Kitchen


cake –

  • 1 cup whole milk plain yogurt or 2% Greek yogurt
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • scant 1 T lemon zest, about half a lemon
  • 1/4 cup fresh lemon juice
  • 2 eggs
  • 1 2/3 cups all-purpose flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1/8 t salt

sauce –

  • 12-ish ounces fresh blackberries
  • 1/4 cup water
  • 3 T sugar
  • 1 T fresh lemon juice


  1. Make the cake. Preheat oven to 350 degrees F. Grease the sides of a 9-inch round cake pan or springform pan with oil or cooking spray and line the bottom with parchment paper if not using a springform pan.
  2. In a large mixing bowl, whisk together the yogurt, oil, sugar, lemon zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together right over your yogurt batter. Stir with a spoon until just combined. It may appear lumpy, but don’t bother over-mixing.
  3. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Transfer pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip back onto the rack.
  4. Make sauce. Combine blackberries, water, sugar and lemon juice in a blender (or food processor). Blend until very smooth. Press through a fine mesh strainer to remove seeds. Cover and refrigerate until cold.
  5. Serve cake slightly warm or at room temperature. Sprinkle with powdered sugar, slice and top with about a tablespoon of blackberry sauce.


Yum. For real. I miss it already…

14 thoughts on “Lemon Yogurt Cake + Blackberry Sauce”

  1. I have asked Laura to make this for Sunday dinner.. I mean dessert! We have everything in the house except for the yogurt.. ya hoo!! OH.. and I LOVE the new oven!!!!

  2. I was just going to go and bake a lemon drizzle cake and then saw this recipe…..it looks so yummy…..I’m going to have to make this instead…love the blog by the way, Megan….your cakes always look so neat and tidy….nothing like mine…..!

  3. I’m glad you liked it Chris.

    I’m always asking Jake if you’re working so he can bring stuff in. 🙂

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