Wednesday, June 18, 2014

Strawberry Lemon Yogurt Cake

The strawberries are still in season and looking gorgeous and tasting delicious. We aren't even close to being tired of eating them here at our house. So I bought a bunch of them yesterday and decided to make this amazing cake. 

It is a very simple cake. (you could make it in 2 loaf pans and call it a bread if you wanted) It ends up heavy and dense like a pound cake and you'll be able to enjoy a slice for dessert tonight and then another one for breakfast tomorrow. 

Let's get started...

First zest your beautiful lemon. I could put lemon zest in everything. 

Mix up your dry ingredients in a bowl, Flour (both wheat and white, baking soda, salt and your lemon zest. 

Then in a separate bowl, mix up your wet ingredients, butter, sugar (which you cream together) then add your eggs, the vanilla, and lemon juice. 

After your wonderful husband has spend the last 20 minutes dicing strawberries, you are ready to add them to the batter. (you'll need 2 cups)

 Gently fold them into the batter, You don't want to mash them up any more than you have to, just to get them incorporated.

Then pour the whole amazing smelling mess into your prepared pan. I used a bundt pan because I think the denseness of the cake lends itself really well to this type of "old fashioned" cake. 

 Once you have baked it, take it out and let it rest for 5-10 minutes before turning out onto a plate. Then once it has cooled mix up the glaze and "frost" that cake. Honestly, we couldn't wait until it was completely cooled, so we glazed it while it was still warm and cut into it while it was still steamy in the middle.

Strawberry Lemon Yogurt Cake

1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
1/2 teaspoon baking soda
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
3/4 cup brown sugar
3 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
8 ounces plain Greek yogurt
12 ounces (about 2 cups) fresh strawberries, diced

1 1/4 cups powdered sugar
1-2 tablespoons lemon juice

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.