Tuesday, May 15, 2012

let's talk about cake.

yum.  let's talk about this one.

my friend loretta made this for our church potluck a couple of weeks ago. i remembered it when it came time to make a cake for my mom for mother's day.

best. cake. EVER. even my picky dad and brother ate some!

it's all over pinterest right now, so maybe you've already seen it. if not, here's the recipe:


Strawberry Lemon Yogurt Cake

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


  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. 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.
  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.
make one for your next special thing! or maybe just for yourself :)

1 comment:

Lisa said...

I have seen this recipe on Pinterest and thought about trying it but I'm trying to cut back on sugar. Did you use the full 2 cups of sugar?