Strawberry
Yogurt Cake
Ingredients:
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
Zest of 1 lemon
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
1 tsp. pure vanilla extract
8 oz. plain Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar
Preparation time: 15 minute(s)
Cooking time: 50 minutes
Number of servings: 12
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 and the vanilla. 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 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.
Enjoy.