Vegetarian

Fresh strawberry yogurt cake

Name: Fresh strawberry yogurt cake
Total time: 45 min
Yield: 12 servings
Ingredients: 0.5 tsps baking soda; 1 cup butter; 3 free range eggs; 2.5 cups flour; 1 lemon; 1 cup powdered sugar; 12 servings salt; 12 ounces strawberries; 1 tsp sugar; 8 ounces greek yogurt

A delicious Fresh Strawberry Yogurt Cake, perfect for Mother's Day. It is a lacto ovo vegetarian recipe that covers 8% of your daily vitamins and minerals. Best served as a dessert, it takes approximately 45 minutes to make.

Ingredients

baking soda

0.5 tsps

butter

1 cup

free range eggs

flour

2.5 cups

lemon

powdered sugar

1 cup

salt

12 servings

strawberries

12 ounces

sugar

1 tsp

greek yogurt

8 ounces

Method

Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 cups of flour, baking soda and salt.
Mix in the zest of 1 lemon 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 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.
Serves 12+.

Nutrition:

309 kcal

Carbs

33 g

Fat

16 g

Protein

6 g

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