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Fresh Strawberry Yogurt Cake

I know I know, this seems like a totally summer sort of a dessert, and it might be, but right now Costco has some amazing strawberries on sale so it’s a right now dessert too!  I must admit, I love Pinterest and this recipe is a pinner for sure! I adapted this recipe from a site called, a spicy perspective and it was the first one I’ve made by her, but it was worth it!  It’s awesome!  I think it would be a marvelous coffee cake for a brunch or even tasty with ice cream or whip cream for dessert.  We ate it plain, as a dessert, with friends, and it was scrumptious just like that too.  It really was yummy!  Make it today and then make it again when you go strawberry picking this spring.  It’s amazing!  Really yummy!  Enjoy!

 Fresh Strawberry Yogurt Cake

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 Tb. lemon juice, divided
  • Zest of 1 lemon
  • 2 ½ cups all-purpose flour, divided (I live in a higher altitude now so I used high altitude flour which was my only adjustment for height)
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 8 oz. plain or vanilla yogurt (I used vanilla Oikos Vanilla Greek Yogurt)
  • 12 oz. fresh strawberries, diced
  • 1 cup powdered sugar

Instructions

  1. 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.
  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. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  4. Pour the batter (My batter was really really thick) into the well greased Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. 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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