In the matter of a week we went from this:
In an effort to embrace spring in all of its glory, we grilled every night, we went for long walks, we dusted off the bubbles and the sidewalk chalk and we pretended that this was going to last forever. Every New Englander knows to cherish the nice days when you get them. We're never quite sure what is around the corner up here.
Nothing says "hello summer" like strawberries. They are not quite yet in season, but neither are the daffodils growing in our yard, so I think this recipe is fair game.
Just a warning. It's a good one. A really really good one. Thank you Pinterest!
Recipe: Fresh Strawberry Yogurt Cake
- 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. 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.
And if tonight's meal is true to seasonal eating, we are going with soup. We're bundling up again, but with so many warm days in our midst, it's not so bad.