Directions
It’s time to Spring things up in here! I can’t do winter food any more. I’m done. I don’t care if it’s freezing outside, my toes are endlessly cold, and the wind is gusting so hard it makes my ears hurt. It’s the end of March, for crying out loud!
I’m done.
Spring desserts, in my opinion, call for light, fresh flavors and, above all, berries. I love a good berry dessert, and this is one of them. This cake is deliciously moist and flavorful, and is studded with beautiful sweet, fresh, Spring strawberries.
My toes are warming up a little just thinking about it!
First things first, I diced up my strawberries.
Then, I got my batter together. This cake’s batter is thicker, like a pound cake, but is made fresher and lighter with the help of some fresh lemon juice and zest, and a heaping cup of creamy Greek yogurt. I used Chobani Vanilla.
Once the batter was together, I tossed my strawberries with a bit of flour and then folded them carefully into the mix.
I spooned the batter into a greased and floured Bundt pan, and then into the oven it went for a full hour.
When the cake came out, I let it cool for about twenty minutes in the pan, and then carefully flipped it out onto a baking rack to cool completely.
I let it cool about an hour more, and then drizzled a simple glaze over the top that I’d made from lemon juice and some powdered sugar.
This is the perfect cake to help usher in Spring, or the Easter Bunny. It’s just bursting with beautiful Spring flavors, and is so moist and delicious. Maybe if a bunch of us make it, Spring will actually show up!
FRESH STRAWBERRY YOGURT CAKE
Adapted from A Spicy Perspective
- 2 sticks butter, softened
- 2 cups sugar
- 3 eggs
- 3 Tbsp. lemon juice, divided
- zest from 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 (I used Chobani Vanilla)
- 12 oz. fresh strawberries, diced
- 1 cup powdered sugar
- Preheat your oven to 375*F. Grease and flour a 10 inch Bundt pan and make sure it’s greased and floured well. This is a sticky batter!
- Whisk together 2 1/4 cups of the flour (saving the rest for the berries), baking soda, and salt. Stir in the lemon zest and set aside.
- Using an electric mixer, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, and then stir in 1 Tbsp. of the lemon juice (saving the rest for the glaze).
- Alternate beating in the flour mixture and the yogurt, mixing until just combined.
- Toss the diced berries with the remaining 1/4 cup flour and carefully fold them into the batter.
- Pour the batter into the Bundt pan, spreading it out so it’s even.
- Turn the oven down to 325*F, and place the pan in the oven. Bake for 1 hour, or until a cake tester or toothpick inserted into the center comes out clean.
- Allow to cool on a rack, in the pan, for 20 minutes. Turn the cake out onto the wire rack and allow to cool completely.
- When the cake is still just a little bit warm, whisk together the remaining 2 Tbsp. lemon juice with the powdered sugar. Drizzle this glaze over the top of the cake and allow the cake to finish cooling before serving.
- Serve with whipped cream or vanilla ice cream
- ENJOY!
