Fresh Strawberry Yogurt Cake

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1/2 teaspoon baking soda

1 cup (2 sticks) butter, softened

3 eggs

2 1/2 cups all-purpose flour, divided

1 lemon

1 cup powdered sugar

Salt (to taste)

12 ounces fresh strawberries, diced

1 teaspoon Sugar

8 ounces plain or vanilla, greek yogurt

Equipment:

kugelhopf pan

oven

hand mixer

toothpicks

wire rack

whisk

frying pan

Cooking instruction summary:

  1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 cups of flour, baking soda and salt. Mix in the zest of 1 lemon 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 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining cup of flour. Gently mix 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 center of the cake comes out clean.
  5. 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.
  6. Serves 12+.

 

Step by step:


1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 cups of flour, baking soda and salt.

2. Mix in the zest of 1 lemon 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 cup of flour. Gently mix them into the batter.

3. Pour the batter into the Bundt pan.

4. 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.

5. Drizzle over the top of the cake.

6. Serves 12+.


Nutrition Information:

Quickview
309 Calories
6g Protein
16g Total Fat
33g Carbs
2% Health Score
Limit These
Calories
309k
15%

Fat
16g
26%

  Saturated Fat
10g
63%

Carbohydrates
33g
11%

  Sugar
12g
14%

Cholesterol
82mg
28%

Sodium
384mg
17%

Get Enough Of These
Protein
6g
13%

Vitamin C
21mg
26%

Selenium
14µg
21%

Folate
62µg
16%

Vitamin B1
0.22mg
15%

Manganese
0.3mg
15%

Vitamin B2
0.25mg
15%

Vitamin A
538IU
11%

Iron
1mg
9%

Phosphorus
88mg
9%

Vitamin B3
1mg
9%

Fiber
1g
6%

Vitamin E
0.67mg
4%

Vitamin B12
0.26µg
4%

Calcium
42mg
4%

Vitamin B5
0.42mg
4%

Potassium
130mg
4%

Magnesium
13mg
3%

Copper
0.07mg
3%

Zinc
0.49mg
3%

Vitamin B6
0.06mg
3%

Vitamin K
2µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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