The cake tasted distinctly of lemons, and I found the butter-lemon-berry flavor balance to be completely spot on. I think the addition of brown sugar gave the cake a bit of a richer flavor, which I really liked. This recipe was a home run. If you find yourself with a lazy weekend day with some time to kill, or a case of berries you need to use – look no farther!
- 1/2 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 1 1/2 cups white whole wheat flour
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
- 1 1/4 cups sugar
- 8 ounces plain Greek yogurt
- 3 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 12 ounces (about 2 cups) fresh strawberries, diced
- 1-2 tablespoons lemon juice
- 1 1/4 cups powdered sugar
- Heat oven to 325 degrees. Grease and flour a 10-inch bundt pan and set it aside.
- In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.
- With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.
- Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl.
- Drizzle glaze over top of the cake, letting it drip down the sides.
Strawberry Lemon Yogurt Cake
4/ 5Oleh Arbuzs Corps