I saw the recipe last week and was waiting for an excuse to make this delicious strawberry cake. I bought a cute green bundt pan at Target and set out to try my first ever bundt cake. I was a little intimidated since I kept hearing about problems with the cake sticking. Mine only stuck in one small spot, and I covered up the boo boo with icing. More icing is always a good thing as far as I am concerned. Here is the original recipe that I found on a blog on Pinterest. They didn’t have vanilla Greek yogurt at the store, so I used plain and added a teaspoon of vanilla. I also got to use my cute little grater to zest the lemon, and my grandmother’s depression glass juicer to obtain the lemon juice.
Fresh Strawberry Yogurt Cake
recipe from A Spicy Perspective
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
Preheat oven to 325. Grease and flour a 10 inch Bundt pan (10-15 cup 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. 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.