Tuesday, March 19, 2013

Fresh Strawberry Yogurt Cake

I have a confession, I am a Chocolate Lover! Shocking right? If you follow this blog you will notice that 99% of everything I bake has some sort of Chocolate in it! I mean, if I am going to do the damage, I may as well be in LOVE with what I am eating, right?

Last week, I was looking around at my Pinterest Boards I found this amazing recipe for a Fresh Strawberry Yogurt Cake and well, my goodness, the title alone gets me excited!

Take a look at THIS!!!

All photos taken by "Baking with Melissa"

Fresh Strawberry Yogurt Cake

Ingredients:

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt (I used Vanilla)
12 oz. fresh strawberries, diced
1 cup powdered sugar



 The batter alone is what won me over! Look at this goodness!


Directions:

  • Preheat oven to 375 degrees. Grease and flour a 10 inch Bundt pan. Mix together 2 ¼ cups of the flour, baking soda and salt. Mix in the lemon zest and set aside.
  • 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. Place in the oven and reduce the temperature to 325 degrees. Bake 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 and the powdered sugar. Place cake on cake plate and then drizzle mixture over the top of the cake. (Note: Only using 2 Tb of lemon juice made my glaze very thick, next time I will add 3 Tb. to the powdered sugar to make it thinner).



I have a very DARK bundt pan which tends to bake my cakes faster and darker. If you have a darker pan, watch your cake and make sure you do not over bake it!


YUM!

This cake is definitely worth making! Note: The Strawberries can all fall to the top or disperse themselves throughout the cake depending on the thickness of the Greek Yogurt you use. Either way, this cake is moist and delicious! The mixture of lemon and strawberry is AMAZING! 
The bottom of the cake is dense yet gooey! 
Everything about it is perfect!

ENJOY!