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Saturday, June 30, 2012

Fresh Strawberry-Lemon Bunt Cake

I love baking with fresh fruits, mainly because when I'm prepping the fruit I get to snack on it! I also love baking with applesauce and greek yogurt. Awhile back I stumbled upon a recipe  likes Here's a recipe I found on a blog called A Spice Perspective. She got her berries from a U-Pick farm, I wish I could say that's where mine came but mine were instead purchased from Safeway. This cake was a hit at our summer BBQ church group. The tanginess of the greek yogurt and lemon creates a nice balance with the sweetness of the cake. Sommer said that the nice thing about this cake is that it slices well and does not dry out quickly, and she is so right! Check out her blog for other fabulous recipes! She is a wife and mother who is also a 'professional recipe developer,' how cool is that?!


  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 Tb. lemon juice, divided
  • Zest of 1 lemon (more or less depending on your desire of zestiness) 
  • 2 ½ cups all-purpose flour, divided
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 8 oz. plain Greek yogurt (I could only find a 6oz or a 17oz so I bought the 17 and split it roughly in half)
  • 12 oz. fresh strawberries, diced
  • 1 cup powdered sugar

Directions:  Preheat oven to 325'F. Grease and flour a 10 inch Bundt pan. Mix together the 2 ¼ cups of flour, baking soda and salt. 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 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. 

Gently mix the strawberries with the remaining ¼ cup of flour and mix them into the batter. 

Spoon batter into bunt pan (batter will be thick, do not worry too much about the batter being evenly dispersed around the pan, it will even out in the oven). 

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice, lemon zest and the powdered sugar. Drizzle over the top of the cake.

Wow, two baking post in one week?! I must be on summer vacation! Feels good to be back at it! 

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