Fresh Strawberry Yogurt Cake w/ Strawberry Cream Cheese Glaze

By Niecer

Ingredients

• Ingredients
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 3 Tb. lemon juice, divided
• Zest of 1 lemon
• 2 1/2 cups all-purpose flour, divided
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 8 oz. plain or vanilla, greek yogurt
• 12 oz. fresh strawberries, diced
• Glaze
• 1/2 stick btr, softened
• 3 -4 oz cream cheese
• 10 fresh strawberries, pureed
• 1-2 tbs fresh lemon juice
• 2-3 C powdered sugar - for desired thickness

Details

Adapted from fieldsofcake.blogspot.com

Preparation

Step 1

Instructions

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.

Cream btr, add softened cream cheese and beat until smooth. Add pureed berries, lemon juice & beat. Add powdered sugar and beat to desired thickness.

Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled frost.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 12