Recipe: Fresh Strawberry Yogurt Bundt Cake
Summary: A delicious, addictive, fresh strawberry Bundt cake with Greek yogurt, topped with a lemon glaze to keep it moist.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 cup (2 sticks) butter, at room temperature*(see note above about butter)
- 2 cups sugar
- 3 eggs
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
- 8 ounces plain or vanilla Greek yogurt
- 12 ounces fresh strawberries, diced
GLAZE
- 1 1/4 cups powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Heat oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set it aside.
- In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest 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 lemon juice and almond extract. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Gently stir strawberries into the batter.
- Pour the batter into the Bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.
- Makes 12-16 slices.
Quick notes
If I have them, I use Meyer lemons for the juice and the zest, for an extra special flavor. If not, ordinary lemons are fine. If you use unsalted butter, add another ½ teaspoon salt to the recipe.
Source
Adapted from a recipe at Foodista.com [1]
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Diet type: Vegetarian
Number of servings (yield): 12-16
Culinary tradition: USA (General)
My rating
I’ll save a piece for you.