Ingredients: 1/2 teaspoon baking soda,1 cup (2 sticks) butter, softened,3 eggs,2 1/2 cups all-purpose flour, divided,1 lemon,1 cup powdered sugar,Salt (to taste),12 ounces fresh strawberries, diced,1 teaspoon Sugar,8 ounces plain or vanilla, greek yogurt
Instructions:
- Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 cups of flour, baking soda and salt.
- Mix in the zest of 1 lemon 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 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.Toss the strawberries with the remaining cup of flour. Gently mix them into the batter.
- 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.Allow to cool 10 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.
- Drizzle over the top of the cake.
- Serves 12+.
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