Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- Servings: 12
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 3 tablespoons lemon juice, divided
- 1 lemon, zested
- 2 1/2 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces plain greek yogurt or 8 ounces vanilla, greek yogurt
- 12 ounces fresh strawberries, diced
- 1 cup powdered sugar
Recipe
- 1 preheat oven to 325*. grease and flour a 10 inch bundt pan. sift together the 2 ¼ cups of flour, baking soda and salt. mix in the lemon zest and set aside.
- 2 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.
- 3 toss the strawberries with the remaining ¼ cup of flour. gently mix them into the batter.
- 4 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.
- 5 allow to cool 10 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.
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