dessert · Holidays · kid-friendly · Recipes

Strawberry Yogurt Cake

‘Tis the season for fresh strawberries! What better occasion than my mom’s birthday to try a new recipe? This moist cake is made with Greek yogurt, whole wheat flour and a delicious lemon frosting that comes together for a perfect warm-weather, light-eating dessert.

I found this recipe on the blog one perfect bite. It was easy, and gave me the perfect opportunity to use my new KitchenAid stand mixer.

To start, rinse and chop the strawberries. Set aside and preheat the oven to 325 F. Then, grease and flour a Bundt pan. Next, sift together 2 1/4 cups of the flour, all the baking soda and the salt, and set aside. With your mixer, cream the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the lemon juice and vanilla extract. Next, in thirds, alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Then, toss the reserved strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.

Scrape the batter into your prepared pan. Bake for 60 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven and allow cake to cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To make the glaze, simply mix the confectioners sugar and lemon juice until they form a paste-like consistency. Then, drizzle over the top of the cake and serve!

Since the recipe called for 8 oz. of Greek yogurt and 12 oz. of strawberries, I had extras of both because yogurt is sold in 7 oz. cups and strawberries in 16 oz. containers. So, I blended the extra into a smoothie.

Strawberry Yogurt Cake

INGREDIENTS

  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 tablespoons lemon juice, divided use
  • 1 teaspoon vanilla extract
  • 2-1/2 cups flour (I used whole wheat but you could use regular)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz. plain Greek yogurt
  • 12 oz. fresh strawberries, diced
  • 1 cup confectioners’ sugar

DIRECTIONS

Preheat the oven to 325 F. Grease and flour a 10-inch Bundt pan.

Sift together 2-1/4 cups of flour, baking soda and salt; set aside.

With an electric mixer, cream the butter and sugar until light and fluffy.

Beat in eggs one at a time, then stir in 1 tablespoon lemon juice and vanilla extract.

In thirds, alternate beating in flour mixture and yogurt, mixing just until incorporated.

Toss strawberries with remaining 1/4 cup of flour. Gently mix them into batter.

Scrape the batter into your prepared pan. Bake for 60 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven and allow cake to cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Once cooled, combine confectioners’ sugar and reserved 2 tablespoons lemon juice in a small bowl and whisk until smooth. Drizzle over top of cake. Enjoy!

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