Fresh Strawberry & Yogurt Cake
1 C Butter - softened
1 1/2 C Sugar
3 Eggs
3 Tbsp Lemon Juice - divided
1 Lemon Zested
2 1/2 C Flour - divided
1/2 tsp Baking Soda
1 tsp Salt
1 C Greek Yogurt
1 1/2 C Fresh Strawberries - diced
1 C Powdered Sugar
Pre-heat oven to 375
In a medium sized bowl sift 2 1/4 C flour, baqking soda & salt. Mix in lemon zest and set aside.
Cream together butter & sugar until light and fluffy. Add in eggs one at a time. Add in 1 Tbsp lemon juice. Mix well.
Gradually add in flour mixture alternating yogurt. Mix just until incorporated.
Toss strawberries with remaining 1/4 cup of flour and gently fold into batter.
Pour into greased and floured 10" bundt pan.
Place in oven and lower temperature to 325. Bake for 60 minutes or until toothpick comes out clean.
To make glaze:
In a small bowl add 1 cup powdered sugar with remaining 2 Tbsp lemon juice. Stir until combined. Drizzle glaze over cake.
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