Wednesday, June 19, 2013

Strawberry Bundt Cake

Let me start out by saying I love strawberries, in cakes, pastries, pudding, yogurt, smoothies, shakes, anything. So it was only natural that I start searching for a delicious strawberry cake. Now, this cake is not a strawberry cake but a plain moist cake with fresh strawberries in the batter. Now without further ado. Here is the original recipe.

Strawberry Cake
1 Cup (2 sticks)    Butter, Softened (I used salted, so I omitted the salt)
2 Cups    Sugar
3    Eggs
1 Tbsp.    Lemon Juice
Zest of 1 Lemon
2 1/2 Cups    A.P. Flour (Keep 1/4 Cup to the side)
1/2 tsp.    Baking Soda
1/2 tsp.    Salt (omit if using salted butter)
8 Oz.    Plain or Vanilla Greek Yogurt (I actually used sour cream)
12 Oz.    Fresh Strawberries, diced

1 Cup    Powdered Sugar
2 Tbsp.    Lemon Juice

For the Cake:

Preheat the oven to 375F, Grease and flour a Bundt Pan (10 In)

Place sugar into mixing bowl and cut butter into chunks.

Cream together, as you can see I did not fully cream together and the cake turned out beautifully.

Sift together 2 1/4 Cups of flour, baking soda and salt (if used), stir in the lemon zest.

Beat in eggs 1 at a time, then stir in 1 Tbsp. of lemon juice. Mix in the flour mixture and the yogurt (or sour cream) alternating between the two, only mixing until incorporated.

With the remaining 1/4 Cup flour, mix in with the strawberries. (I just used my hand)

Fold into batter.

Place into prepared bundt pan.

Turn the oven down to 325F, and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Let cool for 20 mins in the pan, then turn out onto a cooling rack.

For the Glaze.
Whisk together 2 Tbsp. lemon juice and 1 Cup powder sugar until smooth.
Wait until completely and drizzle over the top of cake.


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