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Fresh Strawberry Yogurt Cake Recipe

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This recipe for Fresh Strawberry Yogurt Cake is from Bolze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 1/2 cups all-purpose flour divided
1/2 teaspoon baking soda
1/2 teaspoon salt
zest of 1 lemon
1 cup butter softened
2 cups sugar
3 eggs
1 tablespoon lemon juice
8 ounces Greek yogurt plain or vanilla
12 ounces fresh strawberries diced
Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Directions:
Directions:
Cake: Preheat oven to 325 degrees. Grease and flour 10-inch Bundt pan. Sift together 2 1/4 cups flour, baking soda, and salt. Mix in lemon zest and set aside. With a hand mixer, cream together butter and sugar until light and fluffy. Beat in one egg at a time then stir in lemon juice. Alternate beating in the flour mixture and yogurt, mixing just until incorporated. Toss the strawberries with the remaining 1/4 cup flour and gently stir them into the batter. Pour batter into Bundt pan and bake in preheated oven for 60 minutes or until toothpick inserted in the center comes out clean. Cool at least 20 minutes in pan, then turn onto a wire rack and cool completely.
Glaze: Whisk together and drizzle over top of cake when completely cooled.
Number Of Servings:
Number Of Servings:
4

 

 

 

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