Ingredients for Fresh Strawberry Yogurt Cake
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- Lemon Juice
- Lemon
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Greek Yogurt
- Fresh Strawberries
- 2 cups powdered sugar
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How to Make Fresh Strawberry Yogurt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir in the zest of 1 lemon and set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 tablespoon lemon juice.
- In a separate bowl, combine 1 cup plain yogurt.
- Gradually add the dry ingredients and the yogurt to the wet ingredients, alternating between the two and mixing until just combined. Do not overmix.
- In a small bowl, toss 1 cup fresh strawberries (hulled and sliced) with 1/4 cup all-purpose flour.
- Gently fold the strawberries into the batter.
- Pour the batter into the prepared bundt pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, whisk together 2 tablespoons lemon juice and 2 cups powdered sugar until smooth. Drizzle the glaze over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
179g
Fat
50g
Carbs
22g
