Strawberry Yogurt Cake

Fresh strawberries and yogurt help make this cake a winner.  It is moist and pretty.  The lemon glaze adds a fresh taste to the dessert.  It is a perfect pick for a luncheon or shower.


Strawberry Yogurt Cake
from A Spicy Perspective
(printable recipe)
1 cup butter, softened
2 cups sugar
3 eggs
3 tablespoon lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar


Preheat oven to 325F. Grease and flour a 10 inch bundt pan. Sift together 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, 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. 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 at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Combine remaining lemon juice and powdered sugar.  Drizzle over cake.