As soon as I showed my mom this recipe she’s been eager for me to make it. It took a while for me to get around to it, but it was definitely worth the wait!
This cake as an excellent crumb. It’s super moist and tender. The strawberries add a wonderful slightly sweet, slightly tart taste and it just welcomes summer. Bundt cakes are a wonderful easy dessert, they look classy but aren’t fussy and they’re perfect for letting people decide just how big a slice each person wants. Since we had some leftover cream cheese frosting from the Women’s retreat on Saturday, I put that out to make this cake extra dessert-like. If you prefer to keep it simple, you can top it with a simple lemon glaze.
Fresh Strawberry Yogurt Bundt Cake
Adapted from A Spicy Perspective
- 1 cup (2 sticks) butter, room temperature
- 1 1/2 cups sugar
- 3 eggs
- 1 lemon, zested and juiced (divided)
- 2 1/2 cups all-purpose flour, divided
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz. (1 cup) plain Greek yogurt
- 12 oz. fresh strawberries, diced
- 3/4 cup powdered sugar
Preheat oven to 325°F. Grease a 10″ bundt pan.
Sift together 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 Tbsp lemon juice. Alternate stirring in the flour and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining 1/4 cup of flour. Gently fold them into the batter.
Scoop the batter into the bundt pan. Bake for 60-65 minutes until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least 20 minutes before removing from the pan. Whisk together the remaining lemon juice and the powdered sugar. Pour glaze over cooled cake.
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