The cake tasted distinctly of lemons, and I found the butter-lemon-berry flavor balance to be completely spot on. I think the addition of brown sugar gave the cake a bit of a richer flavor, which I really liked. This recipe was a home run. If you find yourself with a lazy weekend day with some time to kill, or a case of berries you need to use – look no farther!
Strawberry Lemon Yogurt Cake
- 1/2 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 1 1/2 cups white whole wheat flour
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
- 1 1/4 cups sugar
- 8 ounces plain Greek yogurt
- 3 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 12 ounces (about 2 cups) fresh strawberries, diced
- 1-2 tablespoons lemon juice
- 1 1/4 cups powdered sugar
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 or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.
Pour the batter into the prepared 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.