This moist cake makes a very nice any time treat, for your brunch table, dessert or snack. Bonus is that it tastes even better the next day.
- 1 cup butter or hard margarine, softened
- 1 cup sugar
- 3 eggs
- 1 tablespoons fresh lemon juice
- Zest of one lemon
- 2 1/4 cups of flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or 1/4 teaspoon finely ground sea salt
- 1 cup vanilla yogurt
- 2 cups diced strawberries or blueberries coated with an additional 1/4 cup flour (This prevents the berries from sinking to the bottom of the cake)
- 2 tablespoons of fresh lemon juice
- enough powdered sugar also known as icing sugar to make a pourable thin glaze
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, beating well after each addition.
- Mix in the 1 tablespoon of lemon juice.
- Sift the dry ingredients into a separate bowl. (Yes sifting makes a difference.)
- Add the flour mixture alternately with the yogurt into the butter mixture, ending with yogurt.
- Gently stir in the strawberries that have been coated in the flour with a spatula.
- Pour into a well greased and floured Bundt pan.
- Bake in a preheated oven at 325 degrees for 60 minutes or until the center is cooked through. Check it with inserting a long skewer or thin knife into the center of the cake. It will come out clean with out any sticky batter sticking onto it when it is done.
- Allow the cake to cool in the pan for 15 minutes before inverting the cake on to a wire rack to cool completely.
- Drizzle the glaze over the cake while it is still slightly warm, cool completely.
- Serve with or without whipped cream and additional berries on the side.
Note* I have made this cake with Greek yogurt and regular yogurt, low fat and regular. It does change the thickness of the batter with greek yogurt, but after it is baked it doesn't change the texture or flavour of the cake at all. Baking time remains the same. Go ahead and use what ever yogurt you have on hand.
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