Strawberry Yogurt Bundt Cake

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Ryan and I recently went strawberry-picking at Whittamore’s Farm. We picked enough for ourselves, and then some! I’m finding many ways of incorporating the sweet, perfumed strawberries into my day, using them up before they’re past their prime: strawberry-infused vodka, raspberry shrub, and this lovely Strawberry Yogurt Bundt Cake!

This is a more casual kind of dessert, not fussy at all. As a kid I loved baking coffee cakes and quickbreads, since we would have so many neighbours drop by for coffee and thus no end to the number of mouths to  feed! Although she lives in New York City, we would like to wish our aunt a Happy Birthday! Hopefully she’ll visit us soon (and I’ll make a cake like this!).

Strawberry Yogurt Bundt Cake

 

Author:

Kiku Corner

Recipe type: Dessert

Serves: 12

Prep time: 20 mins

Cook time: 60 mins

Total time: 1 hour 20 mins

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Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 Tbsp lemon juice
• Zest of 1 lemon
• 2½ cups whole wheat flour, divided
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup plain Greek yogurt
• 2 cups fresh strawberries, diced

For the Icing:

• 1 cup powdered sugar
• 2 Tbsp lemon juice

Instructions

1. Preheat oven to 325F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2¼ cups of flour, baking soda, baking powder 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 vanilla and 1 Tbsp 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 fold 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 centre 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 Tbsp of lemon juice and the powdered sugar. Drizzle over the top of the cake. I had more strawberries leftover, so I dipped them in melted semisweet chocolate and arranged them around the cake.

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