Wednesday, April 10, 2013

Strawberry Lemon Bundt Cake made with Greek Yogurt

This is the perfect season to make delicious treats with strawberries.  I am hoping to get out and pick some fresh ones soon!  So I am compiling all of my favorite strawberry recipes and trying out some new ones!  The Greek yogurt in this recipe makes the cake OH SO MOIST!  It is a great summer dessert or perfect to serve at a Brunch.
3 Eggs
1 1/2 Cups Diced Fresh Strawberries
Zest from 1 Lemon
3 Tablespoons of Lemon Juice (divided)
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
2 1/2 Cups of Flour
2 Cups of Sugar
2 Sticks of Butter
8 oz of Vanilla Greek Yogurt
1 cup Powdered Sugar
Preheat oven to 375.  Combine cups of flour, baking soda, and salt.  Stir in lemon zest.  Set aside
Cream together butter and sugar.  Add in eggs one at a time, next add in 1 tablespoon of Lemon Juice.
Once that is combined, alternate adding in the flour and yogurt about 1/4 of each at a time until batter is well mixed.  The batter will be thick DONT WORRY!
By hand, mix in the strawberries.
Reduce oven heat to 325.  Pour Batter into 10 inch Bundt pan and bake for 58-60 minutes.  Allow cake to cool in pan for about 25-30 minutes.
Then flip it out onto wire rack to cool the remainder of the way
Last, whisk together 2 Tablespoons of lemon juice and 1 cup of powdered sugar and drizzle glaze on the cake.  

Be sure to watch for more of our favorite strawberry recipes!