Wednesday, June 6, 2012

Strawberry yogurt cake

YUM!! This is a great dessert or a brunch/breakfast addition.  I was unsure how the strawberries would cook but they were fantastic!

1 c softened butter
2 c sugar
3 eggs
3 Tbsp lemon juice, divided
zest of 1 lemon
2 1/2 c flour, divided
1/2 tsp baking soda
1/2 tsp salt
8 ounces plain or vanilla Greek yogurt. I used vanilla
12 ounces strawberries, diced
1 cup powdered sugar

Oven preheated to 375 degrees
Prepare a bundt cake pan
Sift the flour, salt and baking soda together. Add the lemon zest ad mix well. Cream the butter and sugar until light and fluffy.  Beat eggs in 1 at a time. Stir 1 Tbsp of the lemon juice in. Alternate adding the flour and yogurt, beating until they are just mixed.  Toss the strawberries with the remaining 1/4 c of the flour.  Mix carefully into the batter.  Pour the batter into the prepared pan and bake for about 60 minutes. Allow to cool for 20 minutes in the pan.  Finish cooling on a wire rack.  Once the cake is cooled whisk the 2 Tbsp lemon juice with 1 cup powdered sugar to make a drizzle. Pour over the cooled cake. YUM! ENjoy~

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