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Fresh Strawberry Yogurt Cake

This recipe was shared with you by Cindy Pistolese.

Prep
Cook
Serves 12people
Ingredients
1
cup (2 stick) butter, softened
2
cups sugar
3
eggs
3
tbsp lemon juice, divided
1
zest of 1 lemon
2 1/2
cups all purpose flour, divided
1/2
tsp baking soda
1/2
tsp salt
8
plain or vanilla Greek Yogurt
12
fresh strawberries, diced
Directions
1.
Preheat oven to 375 degre
2.
Grease and flour a 10 inch bundt pan (10-15 cup)
3.
Sift together flour, baking soda, and salt. Mix in the lemon zest and set aside
4.
With an electric mixer, cream together 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
5.
Toss the strawberries with the remaining 1/4 cup flour. Gently mix them into the batter
6.
Pour the batter into the prepared bundt pan
7.
Place in the oven and REDUCE the temperature to 325 degrees. Bake for 60 min, or until a toothpick inserted into center of cake comes out clean
8.
Allow to cool for at least 20 min in the pan, then turn out onto a wire rack to cool completely. Once cooled, whisk together the remaining 2 Tb lemon juice and the lowered sugar. Drizzle over top of the cake

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