Glazed Strawberry Lemon Yogurt Cake
This Glazed Strawberry Lemon Yogurt Cake is a thick, moist lemon cake bursting with berries and coated with a sweet glaze. It's a picture perfect dessert for your next spring or summer picnic, potluck, or barbecue!
Servings: 8
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 3 tbsp lemon juice, divided
- zest of one lemon
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz Greek yogurt, lemon or vanilla flavored
- 12 oz fresh strawberries, hulled and diced
Instructions
- Use some additional butter to grease a 10" bundt pan thoroughly. Add some flour and turning the pan so it completely coats the inside. Turn the pan over the sink and give it a thump to knock out any excess. Set aside. Preheat the oven to 375 degrees.1 cup butter, softened, 2 1/2 cups all purpose flour
- In a large bowl, sift together 2 1/4 cups flour, baking soda, and salt. Use a fork to stir in the zest; set aside.1/2 tsp baking soda, 1/2 tsp salt, zest of one lemon
- In the bowl of a stand mixer, completely cream together the sugar and butter. Whip in each egg, one at at time. Once the eggs are evenly incorporated, mix in the first tablespoon of lemon juice.2 cups sugar, 3 large eggs, 3 tbsp lemon juice, divided
- Take turns, alternating between the flour mixture and the yogurt, adding them in a little at at time until both have just completely been incorporated into the batter. Don't over-mix.8 oz Greek yogurt, lemon or vanilla flavored
- In a separate bowl, gently toss the diced berries in with the remaining 1/4 cup of flour to coat. Use a spatula to fold them into the batter, just until evenly incorporated.12 oz fresh strawberries, hulled and diced
- Pour, then scrape, the batter out into the prepared bundt pan. Put the pan in the oven and reduce the oven temperature to 325 degrees. Bake the cake for an hour, or until a toothpick stuck in the middle comes out clean.
- Let the cake rest, and after 20 minutes carefully turn it over and out onto a wire rack to finish cooling.
- Once the cake's cooled completely, whisk together the powdered sugar and the remaining lemon juice. Let it rest for 1-2 minutes to 'set'. Slice, serve, and enjoy.
Notes
- You could coat the pan with shortening like Crisco instead of butter. Nonstick spray would also work.
- Don't skip sifting the flour. This helps give the cake its delicate texture.
- Make sure not to overmix your cake batter to ensure a tender crumb.
- Let the butter and eggs come to room temperature for easiest mixing.
- This cake is the perfect way to use up freshly picked strawberries during season!