Fresh Strawberry Yogurt Cake
1 cup (2 sticks) butter, softened
2 cups sugar
3 Tb. lemon juice, divided
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces fresh strawberries, diced
1 cup powdered sugar
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.
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.
This super moist cake weeps pink tears down its tender slices!
Sunday, May 23, 2010 - 6:10pm
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!