Strawberry Lemon Yogurt Cake

Strawberry Lemon Yogurt Cake

For my wife’s recent birthday, she requested I make Strawberry Lemon Yogurt Cake, a recipe she heard about from our sister-in-law, who had seen it on the website A Spicy Perspective. I can in no way claim this recipe as my own, and since I don’t do much baking at all, I didn’t dare stray from the recipe one iota. The end result was absolutely delicious — a perfect, light, and fresh cake that was quickly devoured. Oh, and it made for a wonderful and successful addition to my 50 in 15 Challenge.

Ingredients

  • 1 c. (2 sticks) butter, softened
  • 2 c. granulated sugar
  • 3 large eggs
  • 3 tbsp. lemon juice, divided
  • Zest of 1 lemon
  • 2 1/2 c. all-purpose flour, divided
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 oz. plain Greek yogurt
  • 12 oz. fresh strawberries, diced
  • 1 c. powdered sugar

Directions

  1. Preheat oven to 375° F. Grease and flour a 10″ Bundt pan. Sift together 2 1/4 c. flour, baking soda, and salt. Mix in the lemon zest and set aside.
  2. With an electric mixer, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tbsp. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining 1/4 c. flour. Gently mix them into the batter.
  4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325° F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow to cool for at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
  6. Once cooled, whisk together the remaining 2 tbsp. lemon juice and the powdered sugar. Drizzle over the top of the cake.

 

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