Strawberry Yogurt Bundt Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice
  • Zest of 1 lemon
  • 2½ cups whole wheat flour, divided
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup plain Greek yogurt
  • 2 cups fresh strawberries, diced
For the Icing:
  • 1 cup powdered sugar
  • 2 Tbsp lemon juice
Instructions
  1. Preheat oven to 325F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2¼ cups of flour, baking soda, baking powder and salt. Mix in the lemon zest and set aside.
  2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla and 1 Tbsp lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining ¼ cup of flour. Gently fold them into the batter.
  4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
  5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tbsp of lemon juice and the powdered sugar. Drizzle over the top of the cake. I had more strawberries leftover, so I dipped them in melted semisweet chocolate and arranged them around the cake.
Recipe by Kiku Corner at https://www.kikucorner.com/2014/08/07/strawberry-yogurt-bundt-cake/