Monday, February 27, 2012
Strawberry Yogurt Cake
This super moist cake is the perfect way to enjoy berries! The yogurt and lemon create a wonderful tangy balance to it’s sweetness. This cake slices well, and doesn’t dry out quickly. A perfect dessert to take to picnics and BBQ's this spring and summer! I have not tried it with other fruits, but.. I do not know why you couldn't.
1 cup (2 sticks) butter, softened
2 cups sugar
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar
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.
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.
3.Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
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.
5.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 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings: 12