Fresh Strawberry Yogurt Cake

By garciamoss

Ingredients

• 2 cups flour plus 2 Tablespoons extra (separated)
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/2 cups sugar*
• 1 cup / 8 oz Yogurt or Sour Cream
• 1/4 cup olive oil (light or the fruity version)
• 1 teaspoon Vanilla Extract
• Juice of 1 Lemon or about 3 Tablespoons
• Grated zest of 1 Lemon
• 1 1/2 cups fresh chopped strawberries
• The sweetness with this amount of sugar is just fine but feel free to lessen and adjust it to your taste should you wish, too.

Details

Adapted from manilaspoon.com

Preparation

Step 1

Preheat oven to 350F/180C. Grease your bundt pan with butter and a little dusting of flour or use a nonstick baking spray. I use my Demarle nonstick Flexipan so there's no need for any spray or grease.

In a large mixing bowl, sift together the flour, baking powder and salt. Set aside.

Beat or whisk the eggs until combined. If you're using a mixer, increase the speed to medium and then slowly add the sugar until the mixture has become smooth about 3 minutes or so. Use a tablespoon to slowly add the sugar.

Once the mixture is smooth, stop the mixer and add the rest of the ingredients - sour cream, oil, lemon juice, lemon zest and vanilla - and beat or whisk just until well blended.