Thursday, September 15, 2016

Fresh Strawberry Yogurt Cake






  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1/2 teaspoon salt
  • 8 ounces plain or vanilla, Greek yogurt
  • 12 ounces fresh strawberries, diced
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice, divided
  • Zest of 1 lemon
  • 2 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda


How to Make It

  • Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 1/4 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 tablespoon 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. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.
  • 0 comments :

    Post a Comment