strawberry yogurt bundt

Here's another bundt cake recipe!  I bought a huge container of strawberries from Costco only to discover that they weren't very sweet.  I didn't want to drown them in sugar so I decided to bake them in a cake instead. I ended up modifying the recipe a bit, because we don't really like sweets that are TOO sweet in our household.  I think the result is a much fresher and more delicious tasting cake.  The dense sweet cake is nicely offset by the tartness of the strawberry and I ended up modifying the glaze so it had a more lemony punch.  Hmmm... I think it's time for another slice of cake for me!


Strawberry Yogurt Bundt Cake

ingredients | Cake

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

directions

1. Preheat oven to 325F.  Brush a 10-12 cup Bundt pan with mixture of 1 Tb flour and 1 Tb melted butter. 
2. Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
3. 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. 
4. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
5. Toss the strawberries with the remaining 1/4 cup of flour, this is to prevent the berries from sinking to the bottom. Gently mix them into the batter.
6. 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.
7. Allow to cool at least 10 minutes in the pan, then turn out onto a wire rack and cool completely. 

 ingredients | Glaze

• 2 Tb lemon juice
• 1 Tb buttermilk
• 2 cups confectioner sugar

directions

1. While the cake cools, whisk together together the remaining 2 Tb. of lemon juice, confectioner sugar and buttermilk until smooth. 
2. Drizzle over the top of the cake while still warm, then drizzle again once the cake has cool.

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lemon bundt cake

We have a lemon tree in our backyard that produces lemons like crazy so I'm always on a look out for lemony recipes.  I would like to eventually make a list of 101 things to make with lemon, so far I think I only got 5. This recipe is from America's Test Kitchen and they proclaimed it to be "the best" lemon bundt cake.  The problem they were addressing with this recipe is...  lemon bundt cake tend to lack the lemon flavor and a lot of people try to compensate for it by adding more zest; more zest, however, can make the cake taste a bit... bitter. I think ATK really got this recipe right.

Lemon Bundt Cake
(adapted from ATK)

ingredient: Cake

• 3 lemons , zest grated and saved, then juiced for 3 tablespoons juice
• 3 cups flour 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp table salt
• 1 tsp vanilla extract
• 3/4 cup buttermilk
• 3 eggs , at room temperature
• 1 egg yolk , at room temperature
• 2 1/4 sticks (18 Tbs) unsalted butter
• 2 cups sugar

directions

1. Preheat oven to 350 degrees. 
2. Brush 12-cup Bundt pan with mixture of 1 Tb flour and 1 Tb melted butter. 
3. Mince lemon zest to fine paste, combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.
4. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. 
5. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. 
6. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again.
7.  Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition. Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. 
8. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
9. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes. 

ingredient: Glaze

• 2 - 3 Tbs fresh lemon juice 
• 1 Tb buttermilk
• 2 cups confectioners' sugar

directions

1. While cake is baking, whisk 2 Tbs lemon juice, buttermilk, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). 
2. Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. 
3. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.  

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