I absolutely LOVE Strawberry season! I love making smoothies, strawberry shortcakes, or even just eating them on their own.
This year, I wanted to try making a new dessert. As I was searching through Pinterest, I happened to come across this tasty looking cake recipe by The Spicy Perspective. I figured this would be the perfect dessert to make while my mom was visiting.
This is super easy to make. The cake is super moist and had so much flavor. I dusted the cake with powdered sugar, but I also made a Meyer Lemon Glaze on the side for anyone that wanted it on their own each individual slice. I definitely loved it with the Meyer Lemon glaze.
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3 eggs
- 5 TBSP Meyer lemon juice, divided
- Zest of 1 Meyer Lemon
- 2-1/2 cups flour, divided
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 8 oz. vanilla, Greek Yogurt
- 16 oz. container of Strawberries, diced
- 1 cup powdered sugar
- Preheat over to 375 degrees.
- Grease & flour a bundt pan. Sift together the 2-1/4 cups of flour, baking soda, and salt. Mix in lemon zest and set aside.
- With a standup mixer, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in 2 TBSP lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
- Toss the diced strawberries with remaining ¼ cup 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. Bake for 60 minutes, or until 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 3 TBSP lemon juice and the powdered sugar. Drizzle over the cake.
Tip #1: If you aren’t an icing fan, just sprinkle cake with powdered sugar as another topping alternative!
Tip #2: The batter might be really thick, but that is okay! The cake will be super moist and so much flavor!
Tip #3: Don’t have Meyer Lemons? You can easily use regular lemons.
Tip #4: You can store this cake at room temperature in an airtight container or wrapped in plastic wrap.
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