Strawberry Yo, gurt! Cake
Prep time: 45 minutes – 1 hour
Bake time: 60-65 minutes
(Click through for recipe & play-by-play photos)
Recipe from Food.com
1 cup (2 sticks) butter, softened
2 cups sugar
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
1/3 cup buttermilk or milk
1 tsp vanilla extract
12 oz. fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 325*. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ 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 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Add the milk and the vanilla, and mix until combined.
Toss the strawberries with the remaining ¼ 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 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.
(I didn’t make icing)
To get the most juice out of your lemon, roll it gently but firmly on a hard surface (e.g. counter) before cutting it in half. This gets those sour juices flowing!
I let the cream cheese sit for about 15-20 minutes near the preheating oven just to get it soft enough so it wouldn’t stick to the beaters. Here we have the cream cheese, sugar, eggs, and lemon juice
Now the yogurt & flour have been added in (looks much better!)
Dusting the strawberries (or any berry, like blueberries when making muffins) helps keep them from getting mushy when you mix them in.
All mixed in…
Into the oven it goes…
…and out it comes!
Of course, I didn’t make icing, but this is where you’d drizzle it on the cake. I didn’t leave mine in the pan for 20 minutes; I’m not sure what the difference would be. However, I will say that when the cake was still hot, it was crumbly & moist and when it’d cooled down it became more cheesecake-y in consistency!