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.