Strawberry Yogurt Bundt Cake is a delightful dessert that combines the freshness of strawberries with the tanginess of yogurt in a moist and tender cake.
This cake is perfect for those who love a balance of sweet and slightly tangy flavors.
The addition of yogurt not only adds a unique taste but also helps to keep the cake light and fluffy.
The vibrant pink color of the strawberry swirls throughout the cake makes it visually appealing as well as strawberries do for this Strawberry Banana Cake.
Whether you’re looking for a delicious treat for a special occasion or simply want to enjoy a slice with your afternoon tea, this Strawberry Yogurt Bundt Cake is sure to impress both your taste buds and your guests.
Strawberry Yogurt Bundt Cake
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
8 oz. plain, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 325 degrees.
Butter and flour a 10 inch Bundt pan (10-15 cup pan).
Sift together 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice.
Alternate beating in the yogurt and flour mixture, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool 20 minutes in the pan, then turn out onto a wire rack and cool completely.
Place cake onto a large dessert platter once cooled. Whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over top of cake. Plate and serve.
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