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
- 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.
- 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.
- Toss the strawberries with the remaining 1/4 c. flour. Gently mix them into the batter.
- 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.
- Allow to cool for at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once cooled, whisk together the remaining 2 tbsp. lemon juice and the powdered sugar. Drizzle over the top of the cake.
