Fresh Strawberry Yogurt Cake
Source of Recipe
foodista
List of Ingredients
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 � cups all-purpose flour, divided
� teaspoon baking soda
� teaspoon salt
8 ounces plain or vanilla, greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugarRecipe
Step 1
Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 � cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
Step 2
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.
Step 3
Toss the strawberries with the remaining � cup of flour. Gently mix them into the batter.
Step 4
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.
Step 5
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.
Step 6
Serves 12+.
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