fresh strawberry yogurt cake

IMG_0667

Recipe: Fresh Strawberry Yogurt Cake

{from A Spicy Perspective}

Summary: Delicious, easy cake using fresh fruit. Perfect for summer!

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 Tablespoons lemon juice {divided}
  • Zest from 1 lemon
  • 2 1/2 cups all-purpose flour {divided}
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz plain or vanilla greek yogurt
  • 12 oz fresh strawberries, diced
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 325 degrees.
  2. Grease and flour a 10-inch Bundt pan.
  3. Sift together the 2 1/4 cups of flour, baking soda and salt.
  4. Mix in the lemon zest, set aside.
  5. With mixer, cream together the butter and sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in 1 T lemon juice.
  7. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  8. Toss the strawberries with remaining 1/4 cup flour.
  9. Gently mix into batter.
  10. Pour the batter into the Bundt pan.
  11. Bake for 60 minutes, or until toothpick inserted into middle of cake comes out clean.
  12. Allow to cool 10 minutes in the pan, then turn out onto wire rack and allow to cool completely.
  13. Once cooled, whisk together the remaining 2 T of lemon juice and the powdered sugar.
  14. Drizzle over the top of the cake.

Cooking time: 1 hour(s)

Number of servings (yield): 12

My rating 4 stars:  ★★★★☆ 1 review(s)

See my other fourth of July recipes here:

Pasta salad with grilled summer vegetables and fresh mozarella.

Key lime pie.

 

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key lime pie

I’ve had several people ask me to share the recipes I made over the fourth of July. This delicious key lime pie recipe is from the lovely Pioneer Woman. It is sooooo easy to make and so incredibly yummy. If you know me, you know I am not a huge fan of cooking, so trust me when I say anyone can make this pie.

IMG_0665Ingredients

Crust:
18 whole Graham Crackers (the 4-section large ones)
1/3 cup Sugar
1/3 cup Butter (melted)

Filling:
1 (heaping) Tablespoon Lime Zest*
1/2 cup Lime Juice*
2 whole Egg Yolks
1 can (14 Oz) Sweetened Condensed Milk

*I have found that 2-3 limes is usually enough for me to get the zest and enough lime juice squeezed out.

Instructions

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

Check out my other recipes from the fourth of July:

Pasta salad with grilled summer vegetables and fresh mozarella.

Fresh strawberry yogurt cake.

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