Ok so I am seriously addicted to pinterest. I am always looking for different craft ideas and recipes. People find the greatest stuff. I recently came across this cake recipe and really wanted to try it. Now that strawberries are really coming into their own, I knew it was time to make it. The original recipe comes from A Spicy Perspective.
This cake is moist and not overly sweet. The strawberries are the star and the lemon is very refreshing. This is a perfect spring/summer dessert.
If you would like to make a fresh strawberry yogurt cake…
Here’s what you need…
1 cup (2 sticks) of butter, soften
2 cups sugar
3 tbsp of lemon juice, divided
zest of 1 lemon
2 1/2 cups of all-purpose flour, divided
1/2 tsp baking soda
1/2 tsp salt
8 oz. plain Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar
Here’s what you do…
Preheat the oven 325 degrees. Grease and flour a 10 inch Bundt pan. Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in lemon zest and set aside.
With a mixer, cream together the butter and sugar until light and fluffy. Add in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt. Mix until combined.
Toss the strawberries with a 1/4 cup of flour. Gently stir the berries into the batter. Pour batter into the Bundt pan. Bake for 60 minutes or until a toothpick comes out clean. I had to cook mine for 1 hr and 20 minutes.
Allow the cake to cool completely on a wire rack. Once cooled, whisk the powdered sugar with the remaining lemon juice. Drizzle the glaze over the top of the cake.
This is wonderful! I know that I will be making it again and again. Hope your family loves it like mine does.
Go and Create!