Fresh strawberry yogurt cake
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

baking soda

0.5 tsps

butter

butter

227 g

free range eggs

free range eggs

3

flour

flour

312.5 g

lemon

lemon

1

powdered sugar

powdered sugar

120 g

salt

salt

12 servings

strawberries

strawberries

340.19 g

sugar

sugar

1 tsp

greek yogurt

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

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