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Fresh Strawberry Yogurt Cake

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Ingredients

Adjust Servings:
1 cup butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
1 lemon, zested
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain greek yogurt or 8 ounces vanilla, greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar

Nutritional information

427.6
Calories
152 g
Calories From Fat
16.9 g
Total Fat
10.2 g
Saturated Fat
87.2 mg
Cholesterol
303.6 mg
Sodium
66.2 g
Carbs
1.4 g
Dietary Fiber
44.8 g
Sugars
4.7 g
Protein
138g
Serving Size

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Fresh Strawberry Yogurt Cake

Features:
    Cuisine:

    This cake was amazing! It was moist and perfect. Not too sweet and the fresh strawberries throughout gave it a great pop of tartness/sweetness. I can't wait to make it again. It's a great base recipe that you can add all sorts of different flavorings!

    • 95 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Fresh Strawberry Yogurt Cake, This super moist cake weeps pink tears down its tender slices AMAZING!, This cake was amazing! It was moist and perfect Not too sweet and the fresh strawberries throughout gave it a great pop of tartness/sweetness I can’t wait to make it again It’s a great base recipe that you can add all sorts of different flavorings!


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    Steps

    1
    Done

    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 Lemon Zest and Set Aside.

    2
    Done

    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.

    3
    Done

    Toss the Strawberries With the Remaining Cup of Flour. Gently Mix Them Into the Batter.

    4
    Done

    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.

    5
    Done

    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.

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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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