Hello everyone, Happy Thursday!
I wanted to share with you all, a recipe I made last winter…I also wanted to show you that I am not perfect when it comes to baking. I was really hesitant about posting this dessert because I kind of overcooked it. This cake is supposed to be a little lighter… It was my first time making this recipe, but for some reason. I wanted to check to see if it was done by using the ole knife trick, and hence the final result… Overall my family loved it, they have made several request for me to make it again. This is the perfect recipe to have on hand when you are looking for a nice little treat! Once I make it again, I will post an updated picture.
***PS: Follow the directions :)***
Recipe Adapted from: via
- 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 or vanilla, greek yogurt
- 12 oz. fresh strawberries, diced ( I was unable to get in season fresh strawberries)
- 1 cup powdered sugar
- 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.
- 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.
- 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 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Thank You For Stopping By!