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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 ½ cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
8 ounces plain or vanilla, greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar

Recipe



Step 1

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.

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 ¼ 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+.