Strawberry Greek Yogurt Bundt Cake Recipes

FRESH STRAWBERRY YOGURT CAKE

Fresh Strawberry Yogurt Cake image

Make and share this Fresh Strawberry Yogurt Cake recipe from Food.com.

Provided by spicyperspective

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
1 lemon, zested
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar

Steps:

Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 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 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, 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 the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool 10 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 and the powdered sugar. Drizzle over the top of the cake.

Nutrition Facts : Calories 427.6, Fat 16.9, SaturatedFat 10.2, Cholesterol 87.2, Sodium 303.6, Carbohydrate 66.2, Fiber 1.4, Sugar 44.8, Protein 4.7

STRAWBERRY GREEK YOGURT BUNDT CAKE

Strawberry Greek Yogurt Bundt Cake image

Make and share this Strawberry Greek Yogurt Bundt Cake recipe from Food.com.

Provided by chefiecamacho

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 1/2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
1 lemon, zest of
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla Greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar

Steps:

Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 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 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, 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. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow 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 and the powdered sugar. Drizzle over the top of the cake.
** Note I have made this cake in advance, it freezes really well then drizzle with glaze before serving.

Nutrition Facts : Calories 393.9, Fat 16.9, SaturatedFat 10.2, Cholesterol 87.2, Sodium 303.4, Carbohydrate 57.4, Fiber 1.3, Sugar 36.4, Protein 4.6

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