FRESH STRAWBERRY YOGURT CAKE

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Make and share this Fresh Strawberry Yogurt Cake recipe from Food.com.

Provided by spicyperspective

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
1 lemon, zested
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar

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.

Nutrition Facts : Calories 427.6, Fat 16.9, SaturatedFat 10.2, Cholesterol 87.2, Sodium 303.6, Carbohydrate 66.2, Fiber 1.4, Sugar 44.8, Protein 4.7

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