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August 29, 2012

strawberry lemon yogurt cake.

If I do say so myself, this cake is the best thing I have ever made, and probably the best tasting. Once baked, this cake is moist (hate that word, but there's nothing better to describe it!), and delicious. It does take a little while to prepare, and the baking time is about an hour, so set aside enough time for prep, baking, and clean up!
// 2 sticks of butter
// 2 cups of sugar
// 1 lemon (both the zest and the juice)
// ½ tsp. baking soda
// ½ tsp. salt
// 3 eggs
// 2½ cups all-purpose flour, divided
// 8 oz. plain or vanilla greek yogurt
// 12 oz. strawberries, diced
// 1 cup confectioner's sugar
1. Preheat oven to 325*
2. Grease and flour the bundt pan well.
3. Mix together 2¼ cups of flour, the baking soda, and the salt. Zest the lemon into the mixture.
4. In another bowl, mix together the butter and sugar until fluffy. An electric mixer works best, but if you don't have one (like me!) then a little elbow grease and a whisk work just fine.
5. Beat the eggs in one at a time, along with a tbsp. of lemon juice.
6. Alternate adding flour mixture and yogurt to the sugar and butter until all is mixed.
7. Add the strawberries to the mixture and mix gently.
8. Add the mixture to the bundt pan and bake for 60 minutes, or until a toothpick comes out clean.
9. Allow the finished cake to cool in the pan, then flip onto a wire rack to finish cooling.
10. Mix the confectioner's sugar with 2 tbsp. of lemon juice and drizzle the mixture onto the cooled cake.


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