This Strawberry yogurt cake comes from Sommer who is behind the blog called A Spicy Perspective . Go take a look at her beautiful strawberry cake.
I found Sommer's mouth watering picture of her cake on Pinterest. Imagine a beautiful cake, made with fresh strawberries and a scoop of vanilla ice cream waiting for you to take a bite. I was waiting for the opportunity to make this cake. Then it was Easter, I knew what I wanted to make. It is wonderful, its moist and those little berries are delightful.
Before we know it will be time to pick strawberries in Maine. I will be making this again for sure. Get my little berry baskets and away I go. It's hard work picking those little berries. Always come back home with red knee's, stained fingers and strawberry stains on my back side! ..........I will be making this cake again this summer after my first strawberry pick of the season. ...Happy baking my friends, Andi
1 cup butter or 2 sticks, softened
2 cups sugar
3 TBSP Lemon juice, divided ( 1 TBSP for the cake, the other 2 TBSP for the icing)
Zest of one lemon
2 1/2 cups flour, divided (1/4 cup of this will be to coat the strawberries, this will help to keep the berries from sinking)
1/2 tsp baking soda
1/2 tsp salt
8 ounce of plain or vanilla, Greek Yogurt
12 ounces of fresh strawberries, diced fairly small
1 cup powdered sugar (this is for the icing on top of the cake)
Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan.
In a large mixing bowl add the 2 1/4 cups of flour, along with the baking soda and salt. Add the lemon zest and set this aside.
In your mixing bowl and mixer cream the sugar with the butter until light and fluffy. Add eggs one at a time, mixing after each egg. Add the 1 TBSP of lemon juice. Then alternately add the flour mixture along with the yogurt and mixing until incorporated. Toss the diced strawberries with the 1/4 cup of flour, then gently fold these into the cake batter.
Pour the batter into the prepared cake pan and bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes clean. Allow the baked cake to remain in the pan, allow to cool for at least 20 minutes before turning out onto a cake platter or your cooking rack. Make the icing and apply after the cake has cooled completely. Mix the powdered sugar with the 2 TBSP of lemon juice. Drizzle over the top of the cake. Serve with whipped cream or ice cream.
|I would like another bite please|