Best Fresh Strawberry Yogurt Cake Recipes

FRESH STRAWBERRY YOGURT CAKE

Steps:

• Place the strawberries, sugar and water in a medium sized bowl. Microwave uncovered on high for 5 minutes. stir. Microwave for another 2 minutes. Cool. Add in the lemon juice and blend in a mixer to get your strawberry puree.
• Preheat the oven to 180 C.
• In a large mixing bowl, with a hand mixer whisk the eggs and sugar till almost double in size.
• Add in the sifted flour, baking powder, lemon juice, strawberry puree, vanilla essence, salt, oil and the yogurt and whisk for 2-3 minutes till nicely blended.
• Pour the batter into a prepared cake tin.
• Take the strawberry crush and just spoon over the cake batter to form ribbons.
• Bake in a preheated oven for 30-35 minutes or until a skewer inserted in the center comes out clean.

FRESH STRAWBERRY YOGURT CAKE RECIPE - (4.6/5)

Steps:

• Preheat oven to 375°. Grease and flour a 10 inch bundt pan. Sift together 2 1/4 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 with the yogurt, mixing just until incorporated. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter. Pour the batter into the bundt pan. Place in the oven and reduce temperature to 325°. Bake for 60 minutes or until the 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.

FRESH STRAWBERRY YOGURT CAKE

Steps:

• 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.
• 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 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.