Ok so like I said in my Monday post, I’ve been trying to use up ingredients before they go bad. I have a bad habit of having these big plans of recipes I want to try when I go grocery shopping. However sometimes those big plans never happen and I’m stuck wondering what I am going to do with the special ingredients I bought. So on the chopping block was some strawberries that were starting to go bad. I just can’t bring myself to throw them away so per the usual to pinterest I went. The recipe I pulled seemed like a good one, but I honestly wasn’t impressed. Maybe it’s the fact that personally I only like my strawberries on pancakes, with sugar, in chocolate, as short cake OR the fact that I left it in the over too long…but honestly eh…I could honestly do without this recipe. Im not calling this a complete pinterest fail, but maybe one isn’t to my personal taste.

Strawberry Lemon Yogurt Cake

Strawberry Lemon Yogurt Cake

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Ingredients:
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups white whole wheat flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
  • 1 1/4 cups sugar
  • 8 ounces plain Greek yogurt
  • 3 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 12 ounces (about 2 cups) fresh strawberries, diced
GLAZE
  • 1-2 tablespoons lemon juice
  • 1 1/4 cups powdered sugar
Instructions:
Heat oven to 325 degrees. Grease and flour a 10-inch bundt pan and set it aside.
In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.
Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.
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