Strawberry Greek Yogurt Bundt Cake

Submitted by chefiecamacho

"The most amazing cake EVER!!!!"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Yields: 1 cake
• Serves: 12

ingredients

• 1 cup butter, softened
• 1 1⁄2 cups sugar
• 3 eggs
• 3 tablespoons lemon juice, divided
• 1 lemon, zest of
• 2 1⁄2 cups all-purpose flour, divided
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup vanilla Greek yogurt
• 12 ounces fresh strawberries, diced
• 1 cup powdered sugar

directions

1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. 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.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 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.
6. ** Note I have made this cake in advance, it freezes really well then drizzle with glaze before serving.

Reviews

[clrandbwr]

This cake looked beautiful and tall when I took it out of the oven but fell at least an inch as it cooled. That makes me think it wasn't fully cooked, but when eating it that didn't appear to be the case. I'm surprised it didn't contain any baking powder and I wonder if that would help with the stability of the rise. The flavor was wonderful, and everyone who had some praised it. It was very dense and moist, all in all a very good cake. Wish it hadn't compressed as it did.