Fresh Strawberry Yogurt Cake

I am in love with this cake.

I saw it on Pinterest a month ago, and have been waiting ever since for strawberries to go on sale. This week the stars aligned, I bought those juicy reds, and popped this wonderful cake in the oven. I couldn't believe how moist it was. It quite honestly was the most moist slice of cake I think I've ever eaten (I know, pretty bold statement, but 100% true!) The zesty lemon was such a beautiful contrast to the warm fresh strawberry pieces - and don't even get me started on the Greek Yogurt. It made this cake top notch.

I was so psyched to buy a bundt pan. We received a Target gift card recently, and I knew I wanted to use a fraction of it for a kitchen toy. The whole time I was looking through the pans, I couldn't help but quote My Big Fat Greek Wedding, when they were fighting over what the name of the "cake" was:

"Thank you! But what is it?"
"It's a bundt."
"bonk? bon? bont?"
"No, BUNDT! BUNDT!!!"
 .....
"Ohhh! It's a cake! There's a hole in this cake"

Good times. If you're confused, watch this.

Obviously my bundt cake didn't come out perfectly from it's pan mold. But hey - it's my first bundt cake. Ever. Apparently shortening and flour didn't work as well as it usually does to help the cake fall out of it's happy little bundt pan. I think it's taste more than made up for it.

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Fresh Strawberry Yogurt Cake
makes 8 servings

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 325. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

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 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

recipe adapted from A Spicy Perspective