Monday, April 8, 2013

fresh strawberry yogurt cake

Splendid!  Splendid cake.  Our family has the tradition of making these citrus cream cheese pull-apart rolls for General Conference weekend but I completely forgot to get the ingredients so I made this fresh, delicious cake instead.  My eight year old remembered that I had forgotten to make her favorite rolls but she quickly forgot once she tried this cake.  They all did.  This is a favorite!!

fresh strawberry yogurt cake (A Spicy Perspective)
1 cup butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
zest of 1 lemon
2 1/2 cups flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain Greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 375 degrees.  Grease and flour a 10-inch baking pan.  Combine the 2 1/4 cups 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 tablespoon lemon juice.  Alternate beating in the flour mixture and 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 the temperature to 325 degrees (whoops- didn't do that part!).  Bake for 60 minutes.
Allow to cool at least 20 minutes in then turn out on a wire rack and cool completely.  Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar.  Drizzle over the top of the cake.

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