Photo by: Sommer
Fresh Strawberry Yogurt Cake
Food Ingredients:
1 cup (2 sticks) butter, softened 2 cups sugar 3 eggs 3 Tb. lemon juice, divided Zest of 1 lemon 2 1/2 cups all-purpose flour, divided 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces plain or vanilla, greek yogurt 12 ounces fresh strawberries, diced 1 cup powdered sugar
Recipe preparation:
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 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. 5 Allow to cool 10 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. 6 Serves 12+.
Recipe source: Foodista recipe
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