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Friday, June 15, 2012

strawberry lemon yogurt cake

You know a recipe is a good one when you get called a good cook immediately after serving said dish.  Such has been the case each and every time I have made this divine lemon strawberry cake.  It's moist, airy, refreshing...everything a good summer cake should be!  It is one of my always ready recipes for parties.  It's easier than it looks and offers itself as a stunning presentation piece!  It's so good, I used it for my own birthday cake.  Just think of all the summer get togethers you could take this to!  So, so good...

Fresh Strawberry Yogurt Cake


ingredients


cake

2 ½ cups all-purpose flour, divided

½ tsp. baking soda

½ tsp. salt

Zest of 1 lemon

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

1 Tbsp. lemon juice

8 oz. plain or vanilla, Greek yogurt

12 oz. fresh strawberries, diced


glaze

1 cup powdered sugar

2 Tbsp. lemon juice

instructions

  1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan (10-15 cup 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 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.

5 comments:

  1. sounds DELISH! i'm gonna have to give this a try! :)

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  2. Sounds soo good and simple. Lemon cake is my favorite in the warm months, and this just looks extremely moist! Thank you for sharing!

    myrandasu.blogspot.com

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  3. Which would you recommend, the plain or the vanilla Greek yogurt? Or, would regular vanilla (not Greek) also work?

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    1. Because I'm living on a Greek island I've honestly only ever made this with plain Greek yogurt. I imagine the vanilla would be delicious!

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    2. Thanks so much! I often add vanilla yogurt to cake and muffin recipes to keep the cake moist. The result is sometimes too dense or even slightly chewy, but I do it anyway. Sometimes I have even added vanilla jello pudding. I am trying the recipe tonight and bought regular (Dannon) vanilla yogurt. I'll let you know how it turns out! Thanks so much for the recipe and all the cheerful bits you share on this fun site!! :)

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