Summer Cake

Probably should have posted this before the holiday weekend, because I think it goes so well as dessert with barbeques, but since we still have a couple months of summer, and therefore (hopefully) more barbeques, here's a very yummy (and easy-from-scratch) cake.

I should have used more strawberries than I did, but it was still super yummy.  It's sure to be a hit.  I mean, who doesn't like strawberries?

Fresh Strawberry Yogurt Cake


·         1 cup (2 sticks) butter, softened
·         2 cups granulated sugar
·         3 large eggs
·         Zest of one lemon
·         3 tablespoons lemon juice, divided (1 and 2)
·         2 1/2 cups all purpose flour, divided (2 1/4 and 1/4)
·         1/2 teaspoon baking soda
·         1/2 teaspoon salt
·         8 oz plain or vanilla Greek yogurt
·         12 oz fresh strawberries, diced
·         1 cup powdered sugar


1.        Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt cake pan.
2.        Sift together the 2 1/4 cups of flour, baking soda, and salt.  Mix in the lemon zest and set aside.
3.        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 one tablespoon of lemon juice.


4.        Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
5.        Toss the strawberries with the remaining 1/4 of flour.  Gently mix them into the batter.


6.        Pour the batter into the Bundt pan.  Place in the oven and reduce the temperature to 325 degrees.  Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7.        Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
8.       Whisk together the remaining 2 tablespoons lemon juice and the powdered sugar.  Drizzle over the top of the cake.


9. Enjoy!  Click HERE for a printable version of the recipe.


Note: the thickness of the batter will vary based on your greek yogurt.  Thicker yogurt yields thicker batter, which means the berries won't sink to the bottom of the pan (top of the cake) as much.  Thinner/runnier yogurt will yield thinner batter, and berries may all end up at the bottom of the pan (top of the cake.) Still just as good, just looks a little different than mine here.