Fresh Strawberry Yogurt Cake
Fresh Strawberry Yogurt Cake is a lacto ovo vegetarian recipe with 12 servings. For 72 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 310 calories, 6g of protein, and 17g of fat. 4 people have tried and liked this recipe. It will be a hit at your Mother's Day event. If you have vanilla, lemon, eggs, and a few other ingredients on hand, you can make it. It works well as a dessert. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so amazing. Fresh Strawberry Yogurt Cake, Fresh Strawberry Yogurt Cake, and Fresh Strawberry Yogurt Cake are very similar to this recipe.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 teaspoon baking soda
- 1 cup butter
- 3 eggs
- 2.5 cups flour
- 1 lemon
- 1 cup powdered sugar
- 12 servings salt
- 12 ounces strawberries
- 1 teaspoon sugar
- 8 ounces vanilla
Instructions
- 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+.