1. Preheat oven to 325. Grease and flour a 10 inch Bundt pan (10-
15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda 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 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. 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.
4. 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 Tb. of lemon juice and the powdered sugar. Drizzle
over the top of the cake.
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