Prep time: 15 mins | Cook time: 1 hr | Cooling time: 20 mins | Servings: 16 slices
I love this moist strawberry cake with a yoghurt cake batter. A luscious cake made with fresh strawberries and fresh lemon zest. This is guaranteed to be the best cake you’ll ever have all season!
3 large eggs
1 c. unsalted butter, softened
2 c. granulated sugar
Zest of 1 lemon
3 tbsp lemon juice divided
2 1/2 c. all-purpose flour, divided
12 oz. fresh strawberries diced
1 c. powdered sugar
8 oz. Greek yoghurt, plain or vanilla
1/2 tsp baking soda
1/2 tsp salt
How to make Fresh Strawberry Bundt Cake
Step 1: Prepare the oven. Preheat it to 375 degrees F. Ready a 10-inch (10-15 cup) Bundt pan. Grease, flour, and set aside.
Step 2: Sift the 2 1/4 cups of flour, baking soda, and salt in a large bowl. Stir in the lemon zest until incorporated and set aside.
Step 3: Cream the butter and sugar in another bowl using an electric mixer for about 3 to 5 minutes or until light and fluffy. Beat in the eggs a piece at a time, beating well every after each addition. Add a tbsp lemon juice and stir well. Alternately beat in the flour mixture and yoghurt, mixing until just blended.
Step 4: With the rest of the 1/4 c. flour, toss the strawberries. Mix this gently into the batter.
Step 5: Into the prepared Bundt pan, pour the batter. Adjust the oven temperature to 325 degrees F and bake the cake for about 60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 6: Remove from the oven when done and let the cake cool in the pan for at least 20 minutes. Onto a wire rack, turn the cake out, and allow it to cool completely.
Step 7: Mix well the rest of the 2 tbsp lemon juice with the powdered sugar until well blended. Then, drizzle this over the cake.
Serving: 1slice, calories: 326kcal, carbohydrates: 49g, protein: 4g, fat: 12g, saturated fat: 7g, cholesterol: 61mg, sodium: 126mg, potassium: 91mg, fiber: 0g, sugar: 33g, vitamin a: 400iu, vitamin c: 13.6mg, calcium: 30mg, iron: 1.2mg