Yoghurt cake with strawberries and lemon glaze

This delicious recipe is developed for GastroMax by Sonja Dahlgren from the popular food blog, Dagmar's Kitchen



150 g butter, lukewarm
1,5 dl sugar
1,5 dl coconut sugar
3 eggs
1 tablespoon lemon juice
4 dl fine spelt flour
¾ teaspoon baking soda
½ teaspoon salt
Zest from 1 lemon
1 ¾ dl thick yoghurt, 10% fat
225 g strawberries, neatly diced
2 tablespoons fine spelt flour
2-3 tablespoons lemon juice
2 dl icing sugar


1) Spread butter in a baking form of 1,8 liter, sprinkle some flour on its edges and shake off the excess. Heat the oven to 175° C. 

2) Mix flour, baking soda, salt and lemon zest in a bowl and put aside. 

3) Whisk butter, sugar, and coconut sugar until it’s airy and has a light brown colour. Add the eggs one at a time while whisking carefully. Finally add 1 tablespoon of lemon juice. 

4) Add the flour mix into the egg mix together with the yoghurt. Mix the strawberries with 2 tablespoons of spelt flour and add to the batter. 

5) Add the batter spoon by spoon into the baking pan and even out the surface. Bake in the lower part of the oven 55-60 minutes. Let cool on an oven rack. 

6) Mix lemon juice with icing sugar into a glaze and pour it over the cake when it has completely cooled off.