fresh Strawberry Yogurt Cake

By jann

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 3 tablespoons lemon juice, divided
• 1 lemon, zested
• 2 1/2 cups all-purpose flour, divided
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt
• 12 ounces fresh strawberries, diced
• 1 cup powdered sugar

Preparation

Step 1

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.

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. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5 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