Strawberry Yogurt Bundt Cake

Fresh Strawberry Yogurt Cake

Ingredients

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Instructions

1. Preheat oven to 375 degrees F. 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. Place in the oven and reduce the temperature to 325 degrees F. Bake 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.

Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 12

Lyndee’s Review:

Let's be honest I may not have followed my first ever attempt at bundt cake recipe as closely as I should've. I went to happy hour from 5-7:30 and for some reason around 10 pm it seemed like a great time to bake. I hadn't printed the recipe so I had to do it from the internet. The iPad possibly got bedazzled in sugar in the process. Fail.  The batter tasted awesome though. Just ask Mitchell. He licked the beaters and the bowl clean as a whistle.  

 

 

This was pretty cheap to make. I bought a bundt cake pan on clearance for $3.  Hooray for the Dollar General store.  I had most of the ingrediants on hand so it was $3 for strawberries, 50 cents for a lemon, and 50 cents for a vanilla greek yogurt.  It was simple to make even thought I messed a few things up.  I did, however, zest my first lemon ever.  I used a vegetable peeler and just tried to do little pieces.  It kind of creeped me out to put the peel in the batter as I was afraid I would be able to taste chunks of nasty rhine later but it didn't happen. 

 

Pay attention to the amounts needed in the ingredient list versus the actual directions.  You set aside part of the lemon juice and the flour, which I neglected to do so mine probably has a more lemony taste as I squeeze a full lemon into the batter and then realized I needed two more tablespoons for the glaze.  My glaze didn’t melt very well like it did in the pictures from the original pin.  It still tasted great just wasn’t an A+ for presentation.  The cake is moist, summery and delicious.  If you have a bundt pan and like some fruit in your dessert this is a total win.  I would suggest not starting it at 10 pm though.  You have to mix it, bake it for an hour, let it cool for 20 minutes then drizzle.  Poor Mitchell was so excited to have some but fell asleep long before it was ready to eat.  It received 5 big thumbs up from the family though so that's a definite win!!  We will make this again. 

 

 

 

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