Community Pick
Fresh Strawberry Yogurt Cake
photo by Jonathan Melendez
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 3 tablespoons lemon juice, divided
- 1 lemon, zested
- 2 1⁄2 cups all-purpose flour, divided
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt
- 12 ounces fresh strawberries, diced
- 1 cup powdered sugar
directions
- 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.
- 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.
- 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.
- 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.
Reviews
-
Just popped this in the oven about 10 minutes ago. I tasted the batter from the spoon after filling the Bundt pan. Yummmm. I think this is the same recipe I used to make years ago. In that case, you can change it up; use peach yogurt and fresh diced peaches, blueberry yogurt and blueberries...you get the idea. Just remember to add the fruit to the flour mixture so it doesn't sink. Can't wait till it's done! Happy Memorial Day! 2015
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RECIPE SUBMITTED BY
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