Tuesday, October 8, 2013

Strawberry Yogurt Cake

So, I already showed you my minion cupcakes that I made for Beau's kid birthday party, but now I am up to his cake that we made for his family birthday party. I had pinned a bunch of cake ideas and tried to steer him in a few directions. Luckily for me he picked this light, fun cake for his family party! Everyone really enjoyed it and it was something different then what we usually have...

Strawberry Yogurt Cake
(recipe found on pinterest via www.aspicyperspective.com)

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 375. Grease and flour a 10 inch Bundt pan. Sift together 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside. With a mixer, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter. Pour the batter into the prepared pan. Place in oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. 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 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

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