Monday, February 11, 2013

Strawberry Yogurt Cake


1 c (2 sticks) butter, softened
2 c sugar
3 eggs
3 TBS lemon juice, divided
Zest of 1 lemon
2 1/2 c all purpose flour, divided
1/4 tsp baking soda
1/4 tsp salt
8 oz plain or vanilla Greek yogurt
12 oz fresh strawberries, cut up
1 c powdered sugar

Preheat oven to 325 degrees. Grease and flour 10-inch Bundt pan. Sift together 2 1/4 c flour, baking soda and salt. Mix with lemon zest and set aside.

With electric mixer, cream butter and sugar. Beat in eggs one at a time. Stir in lemon juice. Alternate beating in flour mixture and yogurt, mixing just until incorporated.

Toss strawberries with remaining 1/4 c flour. Gently mix into batter.

Pour batter into Bundt pan. Bake for 60 minutes or until toothpick comes out clean.

Allow to cool 20 minutes in pan, then turn out onto wire rack. Once cooled, whisk remaining 2 TBS lemon juice and powdered sugar. Drizzle over top of cake.

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