Fresh strawberry yogurt cake

8 servings
30 min
60 min
Very Easy


Number of serving: 8
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

12 oz. fresh strawberries, diced

1 cup powdered sugar


  • 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.

    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.

    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 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.

    Serves 12+.


Fresh Strawberry Yogurt Cake, photo 1Fresh Strawberry Yogurt Cake, photo 2


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Very nutritious!!!superb!

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