Strawberry Yogurt Cake

What you need:

For the cake:

    • 1 1/2 cups all purpose flour
    • 1 1/2 cups whole wheat flour
    • 1/2 tsp. baking soda
    • 1 tsp. salt
    • Zest of a lemon
    • 1 cup unsalted butter, at room temperature
    • 1 1/4 cups granulated sugar
    • 3/4 cup brown sugar
    • 3 eggs
    • 1 Tbsp. lemon juice
    • 1 tsp. vanilla extract
    • 8 oz. plain Greek yogurt
    • 2 cups fresh strawberries, diced

For the glaze:

    • 1 1/4 cups powdered sugar
    • 1 to 2 Tbsp. lemon juice

Directions:

    1. In a large bowl, stir together flour, baking soda, and salt. Then stir in lemon zest.
    2. In a stand mixer, cream together butter and sugar until light and fluffy.
    3. Then add eggs one at a time mixing until almost incorporated.
    4. Stir in lemon juice and vanilla until incorporated.
    5. Alternate adding flour and yogurt, starting and ending with flour, mixing until just incorporated.
    6. Fold in strawberries gently.
    7. Pour batter into a greased 10-inch bundt pan.
    8. Bake in a preheated 325 degree oven for 1 hour 10 min to 1 hour 15 min.
    9. Let cool in pan for 25 minutes. Then turn out on a wire rack and cool completely.
    10. Prepare glaze by whisking together powdered sugar and lemon juice. Drizzle over the top.

Recipe from Sweetly Serendipity

Posted on Fantastical Sharing of Recipes