Strawberry Yogurt Cake

I am loving Pinterest if for no other reason than I see a lot of recipes I would not otherwise see. This cake recipe is one of those, and as soon as I saw the words strawberry, yogurt, and cake in the same recipe, I knew it was a done deal. It took about two days for me to stop at the market and get what I needed.

This cake was like no cake I have ever had. It was so moist, almost like a cheesecake, and packed with flavor. Sweet, but not too, and tangy from the yogurt. Delish! As I said, I spied the recipe on Pinterest, but it came from A Spicy Perspective.Thanks, Sommer, for a great recipe.

I modified a little, to cut back on the acid and then just because. I omitted the lemon zest, but surely did not notice (though if acid is not an issue for you, go for it!). I also used a scant 2 cups of sugar, (maybe 2 cups minus 2 T) but might cut back even farther next time. I also used milk for the glaze instead of lemon juice and doubled the powdered sugar because I wanted a substantial glaze. (For less sugar, use the original measure.) I like a not-so-sweet cake with sweet icing.

Fresh Strawberry Yogurt Cake

1 cup (2 sticks) butter, softened

scant 2 cups sugar

3 eggs

3 Tb. lemon juice, divided (or use milk for glaze)

Zest of 1 lemon (optional)

2 ½ cups all-purpose flour, divided

½ tsp. baking soda

½ tsp. salt

8 oz. plain or vanilla, Greek yogurt (I used plain)

12 oz. fresh strawberries, diced

1 cup powdered sugar (double for a white glaze like mine)

Preheat oven to 325*. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) 

Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest, if using, 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.

Spoon batter into the Bundt pan (I find using an ice cream scoop to be helpful). 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 Tb. of lemon juice (or milk) and the powdered sugar. Drizzle over the top of the cake.

Source: Modified from A spicy Perspective

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