Tuesday, April 10, 2012

Strawberry Yogurt Bundt Cake

My roomate and fellow cooking enthusiast hosted an Easter brunch this year, and this here was the star of the show. Fresh strawberries are in season, and the yogurt keeps the bundt from drying out with such a long baking time. This by NO means is a healthy dish, but c'mon y'all, who can turn down warm bundt cake with a sugary glaze? (Did you like the y'all? That's my Texan roommates rubbing off on me). This bundt makes about 12-16 slices, so be prepared to share with a large crowd, or come hungry becuase you won't want any of this to go to waste!

Strawberry Yogurt Bundt Cake
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1 cup (2 sticks) butter, at room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon almond extract
  • 8 ounces plain or vanilla Greek yogurt
  • 12 ounces fresh strawberries, diced
  • 1 1/4 cups powdered sugar
  • 1-2 tablespoons lemon juice
Heat oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set it aside.
In a bowl, stir together 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 lemon juice and almond extract. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Gently stir strawberries into the batter.
Pour the batter into the Bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.

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