Friday, June 4, 2010

Strawberry Bundt Cake

Strawberry Bundt 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
a few grinds of pepper
8 oz. plain or vanilla, greek yogurt
12 oz. fresh strawberries, diced

Preheat oven to 325*. Grease and sugar a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt& pepper. Mix in the lemon zest and set aside.

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.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

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.

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