SchoolFamily Recipes Seasonal Summer Strawberry Yogurt Cake

Strawberry Yogurt Cake

This moist cake is made with Greek yogurt, whole wheat flour and a delicious lemon frosting that comes together for a perfect warm-weather, light-eating dessert.

Strawberry Yogurt Cake
2.0/5 rating (2 votes)

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 tablespoons lemon juice, divided use
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour (white, whole wheat, or a combination)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz. plain Greek yogurt
  • 12 oz. fresh strawberries, diced
  • 1 cup confectioners’ sugar

Directions

  1. Preheat the oven to 325 F. Grease and flour a 10-inch Bundt pan.
  2. Sift together 2 1/4 cups of flour, baking soda and salt; set aside.
  3. With an electric mixer, cream the butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in 1 tablespoon lemon juice and vanilla extract.
  5. In thirds, alternate beating in flour mixture and yogurt, mixing just until incorporated.
  6. Toss strawberries with remaining 1/4 cup of flour. Gently mix them into batter.
  7. Scrape the batter into your prepared pan. Bake for 60 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven and allow cake to cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  8. Once cooled, combine confectioners’ sugar and reserved 2 tablespoons lemon juice in a small bowl and whisk until smooth. Drizzle over top of cake.

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