When I found this recipe it was love at first drool, the picture was so beautiful! It was a gorgeous fresh strawberry yogurt Bundt cake. You might be wondering why mine is not a Bundt cake…I had every intention on making it exactly like the cake I was drooling over a few days ago but when I went to get supplies yesterday I got everything but the Bundt pan! If you are anything like me, you do not want to go to Walmart twice in one week. So, I made due with what I had at home.
Besides peanut butter and chocolate (nom nom!), strawberry and lemon is one of my favorite flavor combos. It’s so perfect for summer because it’s very refreshing. The yogurt in the cake makes it super moist and highlights all the flavors.
I made this cake early this morning and only had a bite after I made it. The cake was so good that every time I walked past it I kept nibbling at it. Finally, I just said, “Screw it! Cake for breakfast!” And it was dang good! My husband’s first words when he took a bite was “whoa!”…and then he devoured it! Needless to say, you need to try this cake, you won’t be disappointed.
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
*I halved my recipe since I was using a smaller cake pan.
1. Preheat oven to 375 degrees F. Grease and flour a Bundt or cake pan. (I used cake pan since I halved my recipe) 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. 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.
4. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
5. Pour the batter into the pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. 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.
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