I never used my bundt cake pan since I’ve received it for my birthday from one of my great friends last November and when I’ve found this amazingly simple and fresh strawberry yogurt bundt cake recipe on aspicyperspective blog I just had to try it.
A simple and fresh strawberry yogurt bundt cake sounded just perfect to me as the spring is approaching and this fresh cake filled with delicious strawberries and a fresh lemony flavor is just the right treat to have in the house.
This recipe is very easy to prepare, takes only a few minutes until is ready for baking. I always love to use fresh ingredients in my recipes and I was just lucky to find some beautiful and full of flavor strawberries at the supermarket
This cake is so soft and filled with a lot of strawberries and lemon-flavored, definitely one of the best cakes ever. My best friend is just obsessed with it now and asks for it every time she visits.
The cake is topped with a lemon glaze that is a little sweeter, but it is just the perfect tough and combination with the cake. If you don’t want to have the cake, not that sweet you can just sprinkle it with powder sugar and skip the glaze
This recipe is amazing with other fruits also, like : blueberries or raspberry.
Ingredients & Equipment
Ingredients needed to make Simple and Fresh Strawberry Yogurt Cake:
- Butter: is adding flavor to the cake. the favor that the butter adds to the cake can’t be imitated
- White sugar: is used to sweeten the dish. Without it, this will not be a dessert.
- Eggs: are used to thicken and make a cream together with butter and sugar.
- Lemon: the lemon gives the cake the rich, fresh and citrusy flavor
- Greek yogurt: I just love how the full-fat Greek yogurt brings all the moisture and thickness to the cake
Equipment
- Hand or stand mixer
- Two bowls, one for mixing and one for the dry ingredients
- One spatula
- One bundt cake form
- One wire rack for cooling
How to make a simple and fresh strawberry yogurt cake
Preheat the oven to 180 degrees, then grease a 25 cm bundt cake form. Mix together all the dry ingredients: flour, baking soda, and salt with the lemon zest and set aside
With an electric mixer, mix the butter and sugar until light and fluffy. Beat in the eggs, then stir in 1 tablespoon lemon juice. Oscillate beating in the flour mixture and the yogurt, mixing just until incorporated.
Add the strawberries with the remaining 2 spoons of flour and gently add them to the batter. Do not over mix, we want them to keep their shape as much as possible.
Baking the strawberry yogurt cake
Pour the batter into the bundt form. Reduce the oven temperature to 160 degrees and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Lemon glaze
After the strawberry yogurt cake is cooled in the pan, after approximately 20-30 min, you can move it onto a wire rack and let it cool completely. Now, mix the remaining 2 tablespoons of lemon juice with the powder sugar and drizzle it beautifully onto the cake.
Simple and Fresh Strawberry Yogurt Cake
Ingredients
- 220 gr butter, softened (1 cup)
- 400 gr sugar (2 cups)
- 3 eggs
- 1 tsp vanilla essence
- 1 zest of an lemon
- 1 tbsp lemon juice
- 350 gr flour (2 1/2 cups)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 220 gr greek yogurt (8 ounces)
- 350 gr fresh strawberries, diced (12 ounces)
Lemon Glaze
- 200 gr icing sugar/ powdered sugar (2 cups)
- 2 tbsp lemon juice
Instructions
- Preheat oven to 180 degrees, then grease and flour a 25 cm bundt form/ pan.
- Put aside 2 spoons of flour for later. Sift together the dry ingredients: the rest of the flour, baking soda, salt snd lemon zest. Set aside until ready to use
- With an electric mixer, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, then stir in 1 tablespoon lemon juice, lemon zest, and the vanilla essence.
- Oscillate between beating in the flour mixture and the greek yogurt, mixing just until incorporated.
- Throw the strawberries with the remaining 2 tablespoons of flour and gently mix them into the batter. Do not over mix, we want them to keep their shape as much as possible. Only a few folds will be enough
- Pour the batter into the bundt form or regular pan.
- Place in the oven and reduce the temperature to 160 degrees.
- Bake for 60 minutes, or until they past the toothpick test : a toothpick inserted into the center of the cake comes out clean.
- After the strawberry yogurt cake is cooled in the pan, after approximately 20-30 min, you can move it onto a wire rack and let it cool completely
- Now, mix the remaining 2 tablespoons of lemon juice with the powder sugar and drizzle it beautifully onto the cake.
- Enjoy!
Simple and Fresh Strawberry Yogurt Cake Q&A
1. How long can I store this cake ?
You can store the can for up to 3 days in an airtight container or in the fridge for up to 5 days, also in an airtight container.
2. How can I make sure that all my strawberries don’t sink to the bottom of the pan ?
This is easy, just don’t forget to toss them with 2 tablespoons of flour before you mix them in the batter.
3. How to make sure that the cake will not stick to the pan?
This reminds me of a Netflix show called Nailed It when they constantly say that the most important rule of having a good cake starts with greasing and flouring your cake pan very well before pouring in the batter.
Enjoy!
It looks delicious