Monday, April 23, 2012
Strawberry Yogurt Bundt Cake
And I can't think of a better recipe to kick off our strawberry celebration. This cake is both beautiful and delicious. It's no secret that I love a good, moist cake, full of fruit. They remind me of the German cakes my mom used to make growing up. And for some reason, putting it in bundt form makes me reminisce even more so. So, when I saw this cake, I almost had to make it. I had hoped it would remind me of a delicious European cake and boy, did it ever.
Moist, tender, delicious... a perfect Springtime dessert that came together simply and beautifully. The fresh strawberries inside are both delicious and really make the cake beautiful. I simply had to take a picture before the glaze, and it's delicious with or without the glaze. I could eat this cake everyday... and finished the entire thing almost practically by myself, for breakfast, lunch, and dinner. I'm already looking for an excuse to make this again... and I'll probably eat it all by myself again, too.
Source: A Spicy Perspective
Feeds: about 12
1 cup butter, softened (2 sticks)
2 cups sugar
4 Tbsp. lemon juice, divided
zest of 1 large lemon
2 1/2 cups flour, divided
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. plain or vanilla yogurt (she recommends Greek, but I used regular yogurt and had no problems)
12 oz. fresh strawberries, cleaned and diced
1 cup powdered sugar
1. Preheat oven to 325. Grease and flour a 10 inch Bundt pan. Sift together 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 2 Tbsp. 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.
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 Tbsp. of lemon juice and the powdered sugar. Drizzle over the top of the cake.