Fresh Strawberry Yogurt Cake

Photo: Sommer

Ingredients

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 Tb. lemon juice, divided

Zest of 1 lemon

2 1/2 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces plain or vanilla, greek yogurt

12 ounces fresh strawberries, diced

1 cup powdered sugar

Preparation

Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Serves 12+.

Tools

Comments

Permalink Kelley
April 5, 2012

The only thing I would recommend is using the most largest bowl you own so you can stick your whole head in it and lick it clean... The batter is beyond yummy. This is now my go to recipe for all white cake options!

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