Tuesday, April 10, 2012

{strawberry yogurt cake}

I came across this post via Pinterest last weekend after getting home from Elliot's Farm nearby Gran & Poppy's house, where we were spending Easter. 
We saw llamas, peacocks, chickens, roosters, goats & more with Saige & Poppy!
The girls were beyond thrilled when they realized that taste testing was allowed!
After all the hard work, we were rewarded with fresh strawberry ice-cream. De-li-cious!
All said, each girl picked nearly a full bucket & we ended up with close to 8 lbs of strawberries which we split between Gran, Aunt Dawn & us. And, even though we picked at them for the rest of the weekend there were still a lot left today - and they were starting to turn. It was time to make strawberry cake!

Strawberry Yogurt Cake

  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 Tb. lemon juice, divided
  • Zest of 1 lemon
  • 2 ½ cups all-purpose flour, divided
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 8 oz. plain Greek yogurt
  • 12 oz. fresh strawberries, diced
  • 1 cup powdered sugar

1.  Preheat oven to 325°. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. Note: Do not leave bowl of flour in front of two year old & turn around. Blowing will be irresistible & the mess will be large.

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 1 Tb. 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 mix them into the batter. Note: Turn around again & the 2 year old will start taking pictures with your camera!
4.  Pour the batter into the Bundt pan. Bake for 60 minutes, or until a toothpick comes out clean.
5.  Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. 
6.  Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake. Eat!!

No comments: