Fresh Strawberry Yogurt Cake

"This super moist cake weeps pink tears down its tender slices. AMAZING!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by phoenix .. photo by phoenix ..
photo by Nancy K. photo by Nancy K.
photo by spicyperspective photo by spicyperspective
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 15mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and 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 Tb. 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. 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 and the powdered sugar. Drizzle over the top of the cake.

Questions & Replies

  1. How soon does this cake have to be eaten? Can I freeze it?
     
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Reviews

  1. i imagine this being served at Suri Cruise's tea parties. i used strawberry yogurt and added a teaspoon of almond extract. don't skip the lemon glaze, though you could. the cake has the consistency of a sweet, moist muffin. a huge hit. thank you!
     
  2. Delicious tasty cake!I used low fat organic strawberry yogurt for mine and it turned out great so the yogurt doesn't have to be a thick greek,it works well with a thinner one also.An easy fresh tasting cake..
     
  3. Delicious!! I don't do reviews, but had to about this recipe. I substituted 1/2 plain greek yogurt & 1/2 sour cream. I didn't do the glaze, since we couldn't stop eating the cake long enough to make it.
     
  4. Just popped this in the oven about 10 minutes ago. I tasted the batter from the spoon after filling the Bundt pan. Yummmm. I think this is the same recipe I used to make years ago. In that case, you can change it up; use peach yogurt and fresh diced peaches, blueberry yogurt and blueberries...you get the idea. Just remember to add the fruit to the flour mixture so it doesn't sink. Can't wait till it's done! Happy Memorial Day! 2015
     
  5. This cake was amazing! It was moist and perfect. Not too sweet and the fresh strawberries throughout gave it a great pop of tartness/sweetness. I can't wait to make it again. It's a great base recipe that you can add all sorts of different flavorings!
     
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Tweaks

  1. I have made this three times now and everybody loves it! I make it with wheat flour instead of regular flour and instead of strawberries I use frozen blueberries! Its so good! :)
     

RECIPE SUBMITTED BY

<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p> <p><strong><img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /></strong></p> <p><strong>Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a></strong></p>
 
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