Strawberry Lemon Yogurt Bundt Cake

 Strawberry Lemon Yogurt Bundt Cake

I had this cake at one of my friend's bridal showers, and I have made it many times since. If you let it sit in the fridge, it tastes like a cross between pound cake and cheese cake. Be careful because Cody will come and eat your whole cake if you don't eat it fast enough! :)

Ingredients

2 sticks butter

2 cups sugar

3 eggs

2 Lemons

2 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

8 ounces greek yogurt

1 container strawberries, diced

1 cup powdered sugar

Directions

Grease and flour a bundt pan. Preheat the oven to 325 degrees.

Cream the butter and sugar together.

 Add in the 3 eggs and beat together.

 Add the zest on one lemon and one tablespoon lemon juice to the mix.

Set aside the extra juice from the lemons 

 

Mix in the baking soda and salt. Then, start alternating adding 2 1/4 cups of flour (this is not all the flour) and the yogurt.  

 Dice the strawberries and add the remaining 1/4 cups flour. 

Fold the strawberries into the mixture. Spoon the mix into the floured bundt pan. Bake for 65-75 minutes. Start checking it at 60 minutes. Insert a toothpick, and eventually once it comes out clean, the cake is done.

          

Once the cake is finished, flip it out onto a plate. You may want to let it cool first, but I am always too impatient. Mix the powdered sugar with leftover lemon juice. Pour the icing over the cake.

 Eat it!!!!

God bless you and your food!