Shortly there after, I also made it and am just now getting around to posting my results.
I must admit that this cake is very moist! It is made with Greek yogurt and is flavored, and I mean FLAVORED with fresh strawberries. When you open the oven door to take the cake out, the strawberry aroma smacks you right in the face (nostrils)! It is guaranteed to make your taste buds sing in anticipation of that first bite!
To make the Strawberry Yogurt Cake,
you will need:
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3 eggs
- 3 Tb. lemon juice, divided
- Zest of 1 lemon
- 2 ½ cups all-purpose flour, divided
- ½ tsp. baking soda
- ½ tsp. salt
- 8 oz. plain or vanilla, Greek yogurt
- 12 oz. fresh strawberries, diced
- 1 cup powdered sugar
The recipe is easy to follow:
Preheat oven to 325*.Grease and flour a 10 inch bundt pan. Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest 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 1tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until blended.
Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
*The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won’t sink to the bottom (top) of the cake. Either way, it is a great cake.
Pour the batter into a bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
*You will have to watch the baking time when making this cake. After one hour, I couldn't get a clean toothpick so I extended the time by ten minutes before finally removing it from the oven.
Allow to cool at least 20 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.
*Since two cups of sugar was used in this recipe, it is sweet enough so I did not make the glaze. And, it definitely wasn't needed!
I would also use firm, just ripe, berries. I've made this cake twice and I noticed fully ripe strawberries bled into the batter and added additional moisture to the cake.
This super moist cake is the perfect way to enjoy your LOVE OF STRAWBERRIES! "It’s thick, soft, and packed full of fresh strawberries with each and every slice. The yogurt and lemon create a wonderful tangy balance to it’s sweetness. It is wonderfully delicious on it’s own–but is also marvelous with a scoop of ice cream or a dollop of whipped cream!"