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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Fresh Strawberry Bundt Cake Recipe Recipe

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This recipe for Fresh Strawberry Bundt Cake Recipe is from Family Favorite Recipes, 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:  
1 Cup unsalted butter, softened
2 Cups granulated sugar
3 Large eggs
3 Tbsp Lemon juice, divided
Zest of 1 Lemon
2½ Cups all-purpose flour, divided
½ tsp. Baking soda
½ tsp. Salt
8 oz. Yogurt, plain or vanilla
12 oz. Fresh strawberries, diced
1 Cup powdered sugar

Preheat oven to 375º F. Grease and flour a 10-inch Bundt pan. In a large bowl, sift together 2¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. In a separate bowl, cream the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 Tbsp lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Place in the oven and reduce them temperature to 325ºF. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Cool 20 minutes in the pan then turn out onto a wire rack and cool completely. Whisk together the remaining 2 Tbsp. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Directions:
Directions:

 

 

 

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