It is the season of strawberries and I love it. Bundt cakes are just so pretty and I love the slices they create. With a slight hint of lemon and the creamy texture of yogurt, this cake is fresh, moist, and it screams summer. You have to be careful with this cake, though. Similar to the white chocolate raspberry bread pudding, it makes a great breakfast!
From A Spicy Perspective
1 cup (2 sticks) butter, softened
2 cups sugar
3 Tablespoons lemon juice, divided
Zest of 1 lemon (optional)
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz. plain or vanilla yogurt
12 oz. (about 2 cups), fresh, diced strawberries
1 cup powdered sugar
Pre-heat oven to 325 degrees. Grease and flour a 10-inch bundt pan.
Sift together 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside.
Using an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then add 1 Tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, blending until just incorporated.
Toss the strawberries with the remaining 1/4 cup flour. Gently fold them into the batter.
Pour the batter evenly into the bundt pan. Bake in pre-heated oven for 60 minutes, or until a knife inserted into the center comes out clean.
Allow to cool 10 minutes, then turn onto a wire rack and cool completely. Mix together the remaining 2 Tablespoons lemon juice with 1 cup powdered sugar. Drizzle over the top of the cake.