Strawberry Lemon Yogurt Cake

This cake was yesterday's dessert project.  It was de-licious!  We ate it while it was still warm, and it was fantastic!  It is lovely and moist, with a great balance between the sweet cake and tart lemon drizzle.  I think I may try this with other fruit - perhaps blueberry. 

 

 

Fresh Strawberry Lemon Yogurt Cake
recipe adapted from Baking With Blondie - http://bakingwithblondie.blogspot.ca/2012/04/fresh-strawberry-yogurt-cake.html

1 cup of softened butter
2 cups sugar
3 eggs
5 tbsp lemon juice, divided
2 ½ cups flour, divided into 2 1/4 c. and 1/4 c.
½ tsp. baking soda
½ tsp. salt
8 oz. vanilla Greek yogurt
12 oz. fresh diced strawberries
1 cup powdered sugar

1.  Preheat oven to 325⁰.

2.  Grease and flour a 10 inch Bundt pan. 

3.  Mix together 2 ¼ cups of flour, 1/2 tsp. baking soda and 1/2 tsp. salt. Set aside.

4.  Cream  the butter and sugar until light and fluffy.

5.  Beat in the eggs one at a time, then stir in 2 tbsp. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.  I split the yogurt and flour mixture into three equal portions.

6.  Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter, ensuring they are equally incorporated.

7.  Pour the batter into the Bundt pan. Bake in the preheated oven for an hour, or until a toothpick inserted into the center of the cake comes out clean.

 

 

8.  Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. (Or don't - and eat your first piece while it's still warm!)

 

9.  Once cooled whisk together the remaining 3 tbsp. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

 

Try not to eat it all in one sitting!