Vegetarian
Fresh strawberry yogurt cake
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
227 g
free range eggs
3
flour
312.5 g
lemon
1
powdered sugar
120 g
salt
12 servings
strawberries
340.19 g
sugar
1 tsp
greek yogurt
226.8 g
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