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.

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.