Strawberry bundt cake
Total time
Author: gabriela cuisine
Recipe type: Desert
Serves: 10
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 3 tablespoon lemon juice
- Zest of 1 lemon
- 2 ½ cups flour, divided
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces Greek yogurt
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 12 ounces fresh strawberries, diced
- Preheat the oven to 325 degrees. In a bowl combine 2 ¼ cups flour, baking soda, salt and lemon vest.
- In the bowl of a stand mixer, mix together the butter and the sugar until fluffy; about 3 minutes.
- To the butter/sugar mixture add the eggs one at a time and then add the lemon juice.
- Once the eggs are incorporated, alternate between adding the flour mixture and the yogurt mixture.
- Add the milk and the vanilla. In a separate bowl combine the diced strawberries with the remaining flour.
- Coat the strawberries in flour and add them to the batter.
- Grease and flour a 10 inch bundt pan and add the batter to the pan.
- Bake for 1 hour. Allow to cool completely before removing from pan.
- Sprinkle lightly with powdered sugar.
- Source: Tide and Thyme
Recipe by gabriela cuisine at https://gabrielacuisine.ro/chec-umed-cu-capsuni/
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