Tuesday, May 13, 2014

Strawberry Lemon Yogurt Cake

This is one amazing cake... so soft and delicious! You'll absolutely love it ♥

Strawberry Lemon Yogurt Cake
adapted from Shockingly Delicious
Ingredients
1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
1 1/4 cups sugar
3/4 cup brown sugar
3 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
8 ounces plain Greek yogurt
12 ounces (about 2 cups) fresh strawberries, diced
GLAZE
1 1/4 cups powdered sugar
1-2 tablespoons lemon juice


Heat oven to 325 degrees. Grease and flour a 10-inch bundt pan and set it aside.
In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter. Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.
 (source)

4 comments:


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  2. Made this yesterday and it is very moist and delicious. The lemon is not overpowering. Mine turned out darker only because I used regular whole wheat flour. Will make again. Thank you

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