This might be the best cake I have ever made.
The weather has been a bit warmer (however the last 2 days have been awful, ugh!) and I couldn’t help but bake something that reminded me of Spring. Plus I pinned this cake a looooooooooong time ago and have been dying to make it. The ingredient list looked too perfect – FRESH strawberries, sugar, vanilla, yogurt, eggs, lemon…what’s not to like?
Plus I’m loving strawberries right now. Cut em’ up put em’ in a bowl with some milk and a sprinkle of sugar and you have a healthy and satisfying dessert. Vin actually taught me that one – he used to do that with his Grandpa, so sweet. 🙂
This recipe calls for greek yogurt…I LOVE yogurt. I have one every morning and for some reason never get sick of it. My favorite, Chobani…duh! 😉 Chobani yogurt It is the most satisfying and best tasting greek yogurt out there. It comes in tons of flavors and all of them are fantastic! My favorites are mango, peach, and strawberry. Not only do I eat one every day, but they are great in smoothies or perfect with granola, fruit, or cranberries for a healthy snack. If you haven’t tried one, you need to – it’s the best yogurt out there!
Ok bach to this cake…The batter is so light and fluffy yet thick and sweet. The greek yogurt adds a creaminess and of course helps make this cake super….the word that starts with a M and ends in T. The word that makes me want to gag.
Anyway – make sure to try a spoonful of the batter before you put it in the oven…uhh yum!
Once it cools, add a SIMPLE lemon glaze on top that tastes super sweet by itself but is perfect on the cake – adds a little kick of freshness and tartness to the sweet cake.
So pretty to bring to a baby shower, book club, wedding shower or just make for no reason at all, like I did. 😉
See those chunks of strawberries in there? They kind of remind me of rhubarb pie – tart and sweet.
This recipe can easily be adapted with other fruits – peaches, pears, blueberries, raspberries. I think I’m going to try them all. 😉
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract, divided
- 3 tablespoons lemon juice, divided
- 1 lemon, zested
- 2½ cups all-purpose flour, divided
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces strawberry greek yogurt
- 12 ounces fresh strawberries, diced
- 1 cup powdered sugar
- Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan; set aside.
- Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest; set aside.
- With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice and ½ teaspoon vanilla extract. 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 with a spatula.
- Pour the batter into the Bundt pan and spread evenly. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice, ½ teaspoon vanilla and the powdered sugar. Drizzle over the top of the cake.
Slighty adapted from food.com