Superbowl Strawberry Yogurt Cake

I had to put this recipe on my blog even though I saved it in Pinterest because I don't want to forget about it.  It was a big hit at Patti's superbowl party last night.

The recipe comes from here - -> A Spicy Perspective

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Fresh Strawberry Yogurt Cake

YIELD: 12-16 slices
PREP TIME:15 minutes
COOK TIME:1 hour
The most amazing Fresh Strawberry Yogurt Cake around. This strawberry lemon bundt cake is a classic favorite no one can resist. It’s the most shared cake!








Ingredients:

• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 3 tablespoons lemon juice, divided
• Zest of 1 lemon
• 2 1/2 cups all-purpose flour, divided
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces plain or vanilla, Greek yogurt
• 12 ounces fresh strawberries, diced
• 1 cup powdered sugar

Directions:

1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. 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 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

NOTE: I’ve had a few questions on the texture of the batter. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick (dryer) yogurt will produce a thicker batter, in which the berries won’t sink to the bottom (top) of the cake as seen in the photos. Either way, it is a great cake–don’t worry about the thickness of the batter.= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = 
MY NOTE:  For some reason I thought the recipe needed 2 12oz pkgs of fresh strawberries and until I looked at the recipe the day after I made it, I still thought that so that is what I used.  It was delicious with all those strawberries but next time I'll try it with just 12 oz.

ANOTHER NOTE:  The day after the superbowl party the leftover piece that we took home with us became so super moist and mushy.  I still need to check with Patti to see if hers did too.  When I make it again and use only 1 box of strawberries I'll see if that was the reason.  Or maybe I needed to leave it uncovered.