Strawberry Yogurt Cake

Here's a great yummy treat that wont break the bank or expand your waistline. I made it this past weekend for an Easter brunch at my in-laws. The cake got rave reviews! It would be great for any dinner party, brunch, shower, etc. And as usual with most recipes I like to try, it involves greek yogurt! This key ingredient made the cake so soft and moist

Delicious!

Strawberry Yogurt Cake
Adapted from here
 Serves 12
Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 3 Tb. lemon juice, divided
• 2 ½ cups all-purpose flour, divided
• ½ tsp. baking soda
• ½ tsp. salt
• 8 oz. plain or vanilla, Greek yogurt (I used Honey Vanilla!)
• 12 oz. fresh strawberries, diced
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt.
2. Using a 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.
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 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.

*Because I used a little bit thicker yogurt, my strawberries did not all fall to the bottom of the bundt pan, but were more dispersed throughout. It still looked pretty! Here is a photo of my cake (please excuse the terrible iPhone photo):