I needed to make a cake for my youngest class. Every few months the parents are expected to bring in a baked sale for either Bingo night, an event or just to sell to the students. I decided on this Fresh Strawberry Yogurt Cake. I have never tasted a moister cake than this one. The yogurt really does make a difference in the texture. And the fresh strawberries really do make a difference. I would recommend any berry to this recipe. Making baked goods from scratch really does make a difference.
Fresh Strawberry Yogurt Cake
YIELD: 12 slices
PREP TIME:15 minutes
COOK TIME:1 hour
1 cup (2 sticks) butter, softened
2 cups granulated sugar
3 large eggs
3 tablespoons lemon juice, divided
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
/2 teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup 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 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake 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 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.
NOTE: I've had a few questions on the texture of 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 as seen in the photos. Either way, it is a great cake--don't worry about the thickness of the batter.