🍓 Mixed Berry & Lemon Yogurt Cake

A soft, fluffy, and refreshing cake bursting with juicy mixed berries and bright lemon flavor. Perfect for breakfast, afternoon coffee, or a light summer dessert. Ingredients 250 g (2 cups) all-purpose flour 10 g (2½ tsp) baking powder ½ tsp baking soda ½ tsp salt 180 g (¾ cup + 2 tbsp) granulated sugar Zest of 1 large lemon 2 large eggs, room temperature 120 ml (½ cup) vegetable oil 220 g (¾ cup + 2 tbsp) plain yogurt, room temperature 1 tbsp fresh lemon juice 1 tsp vanilla extract 275 g (about 2 cups) frozen mixed berries 15 g (2 tbsp) all-purpose flour, for coating the berries 1 tbsp coarse sugar (optional) Powdered sugar, for dusting (optional) Instructions 1. Preheat the oven to 175°C (350°F). Grease and line a 22 × 22 cm (9 × 9 in) square pan with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant. 4. Add the eggs and whisk until smooth and slightly lighter in color. 5. Whisk in the vegetable oil, yogurt, lemon juice, and vanilla extract until well combined. 6. Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Do not overmix. 7. Toss the frozen mixed berries with the additional flour, keeping them frozen until ready to use. 8. Fold about two-thirds of the berries into the batter. 9. Pour the batter into the prepared pan and smooth the top. Scatter the remaining berries over the surface, pressing them in lightly. 10. Sprinkle with the coarse sugar, if using. 11. Bake for 40–50 minutes, or until golden and a skewer inserted into the center comes out clean or with a few moist crumbs. 12. Cool the cake in the pan for 15–20 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely. 13. Dust with powdered sugar just before serving. Baking Tip: If your frozen berry mix contains large strawberries, cut them into smaller pieces while still frozen for a more even distribution. Storage: Store in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze individual slices for up to 2 months.