I love any type of berries but I really love strawberries if you guys haven’t noticed. This is a great light cake with fresh strawberries and is perfect for the spring. It is so good with the yogurt in it and the strawberries really bring out a fresh flavor! I also think this would be great for an Easter brunch or maybe a brunch party. Yummmm
Here’s what you’ll need…
1 cup (2 sticks) butter, softened
2 cups sugar- I used Sweet and low so I would add extra if you do use it
3 Tb. lemon juice- ! tbs for cake-2 for topping
Zest of 1 lemon
2 ½ cups all-purpose flour- save 1/4 for strawberries
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt works best
12 oz. fresh strawberries- diced into bite sized pieces
1 cup powdered sugar- or more if you would like thicker
First,preheat oven to 325 degrees.
Grease your Bundt pan. I have two types of pans but because I made this before Valentines day I decided to use the one with the hearts. i do think the regular bunt pan would be better.
Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside for later.
Now with your Kitchen aid mixer, or regular mixer, blend together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in 1 Tb. of lemon juice from the lemon you used to zest.
Now switch off beating in the flour mixture and the yogurt, mixing just until the mixture is blended. It will be thicker then usual.
Slice up your strawberries into smaller pieces. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter with a spoon.
Pour the batter into the Bundt pan. Bake in the oven for 60 minutes. It will lightly golden.
Cool the cake for at least 20 minutes in the pan, then turn out onto a wire rack or plate and cool completely.
Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. You can add more powdered sugar if it is not thick enough.
Drizzle over the top of the cake.
Slice and serve! Yummmmmmmmmmmmmm