I usually get the “spring fever” bug when the weather in my neck of the woods starts teasing us during February and starts warming up, but this year it’s struck me a wee bit earlier. I think it’s because of the super cold weather we’ve been having, I’m longing for the lighter nights, the smell of fresh cut grass, the warm sun on my skin, baseball season, popsicles, flip-flops, and strawberries!
I usually request some kind of strawberry cake for my birthday (which is in February) because that’s usually when my craving for spring & strawberries attacks, but like I said, the need came earlier this year.:) So, I decided to make a little treat to hopefully satiate my longings.
It worked…like spring in cake form!:)Some of my other favorite things to do with strawberries when you find them on a good sale (which is usually anytime between February and early May) is to make Strawberry Freezer Jam or Strawberry Peach Freezer Jam! (My kid’s won’t eat any other kind!) And…I love me some Fresh Strawberry Sorbet too!
Strawberry Yogurt Bundt Cake
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
1 tablespoon fresh lemon juice
zest of 1 lemon
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla yogurt (you can use greek yogurt if desired)
2 cups fresh strawberries, diced
For glaze:
2 tablespoons fresh lemon juice
1 cup powdered sugar
Preheat oven to 375 degrees.
Grease and flour a 10 inch bundt pan.
Mix together 2 1/4 cups of the flour with baking soda, salt and lemon zest. Set aside.
In your mixer, beat butter and sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time until incorporated. Stir in the lemon juice. Alternate beating in the flour mixture and the yogurt into butter mixture. Beat just until combined.
Toss the strawberries with the remaining 1/4 cup of flour. This helps prevent the strawberries from all sinking to the bottom of the pan while baking!
Gently fold the strawberries into the batter.
Pour batter into your greased bundt pan.
Place the bundt pan into the preheated oven. As soon as it’s in the oven, turn the temperature of the oven down to 325 degrees. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let sit in pan for 25 minutes to cool. Turn cake out onto a wire rack to cool completely.
Once cake is completely cooled, transfer to your serving plate. Make your glaze by mixing the lemon juice and powdered sugar until smooth. Use your spoon to drizzle the glaze over the cake.
Just keep on drizzling & drizzling until all your glaze is used up. You may feel like your using too much, but you’re not…trust me! Isn’t it beautiful?!
1cupvanilla yogurtyou can use greek yogurt if desired
2cupsfresh strawberriesdiced
For glaze:
2tablespoonsfresh lemon juice
1cuppowdered sugar
Instructions
Preheat oven to 375 degrees.
Grease and flour a 10 inch bundt pan. Mix together 2 1/4 cups of the flour with baking soda, salt and lemon zest. Set aside.
In your mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated. Stir in the lemon juice. Alternate beating in the flour mixture and the yogurt into butter mixture. Beat just until combined.
Toss the strawberries with the remaining 1/4 cup of flour. This helps prevent the strawberries from all sinking to the bottom of the pan while baking! Gently fold the strawberries into the batter. Pour batter into your greased bundt pan.
Place the bundt pan into the preheated oven. As soon as it's in the oven, turn the temperature of the oven down to 325 degrees. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let sit in pan for 25 minutes to cool. Turn cake out onto a wire rack to cool completely.
Once cake is completely cooled, transfer to your serving plate. Make your glaze by mixing the lemon juice and powdered sugar until smooth. Use your spoon to drizzle the glaze over the cake.
