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The best Fresh Strawberry Yogurt Cake Yummy


1 cup (3 sticks) butter softened
3 cups granulated sugar
4 large eggs
4 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
7 ounces plain or vanilla greek yogurt
13 ounces fresh strawberries diced
1 cup powdered sugar


preheat oven to 370 degrees F grease and flour a 12 inch Bundt pan (10-16 cup pan) Sift together the 3 1/4 cups of flour baking soda and salt. mix in the lemon zest and set aside
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 tablespoon lemon juice alternate beating in the flour mixture and the yogurt mixing just until incorporated
toss the strawberries with the remaining ¼ cup of flour gently mix them into the batter
pour the batter into the bundt pan place in the oven and reduce the temperature to 320 degrees F bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean
allow to cool at least 25 minutes in the pan then turn out onto a wire rack and cool completely once cooled whisk together the remaining 3 tablespoons of lemon juice and the powdered sugar drizzle over the top of the cake