Fresh Strawberry Cake with Meyer Lemon Glaze
 
 
Author:
Recipe type: Dessert
Ingredients
  • 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
Instructions
  1. Preheat over to 375 degrees.
  2. 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.
  3. 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.
  4. Toss the diced strawberries with remaining ¼ cup flour. Gently mix them into the batter.
  5. 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.
  6. 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.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2014/05/fresh-strawberry-cake-with-meyer-lemon-glaze/