T-minus 1 day until I’m officially on vacation! I cannot wait. I am actually doing a stay-cation and spending time in the city and at home. The decision to take a week’s vacation was a last minute one, so I didn’t have time to put together travel plans. I’m also going to be a bridesmaid next weekend for the 5th time, so I figured I should stay put as there are many exciting events leading up to my friend’s big day.
Although my vacation will consist of attending some appointments and getting some much needed beauty sleep, I cannot wait to have more time to cook and bake. If you follow me on Facebook (and if you don’t – you totally should!), you will already know that I purchased Gwyneth Paltrow’s latest cookbook “It’s All Good“. I’m not a huge Gwyneth fan, but I must say, the recipes in this cookbook sound extremely delicious. Some ingredients may be a challenge to find, therefore I’m totally looking forward to having more time to shop around and to visit some local organic grocery stores. I will keep you posted on how the recipes turn out!
Now, onto this latest recipe I am featuring. It’s pretty much one of the best cakes I’ve ever made with fruit in it, hands down. I made it with freshly picked strawberries and I cannot say enough about how delicious it tasted. Claudia loved it as well and encouraged me to make it again. That is always the true test, if your mother approves. The Greek yogurt makes it sinfully moist, and the lemon icing gives it a nice sweetness.
Sift together your 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 eggs one at a time.
Next, stir in 1 tablespoon of lemon juice.
Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Add the buttermilk and the vanilla, and mix until combined.
Gently mix your strawberries into the batter.
Pour the batter into a greased and floured Bundt pan.
Bake in a 325 degree fahrenheit oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20-30 minutes in the pan, then turn out onto a wire rack and cool completely.
Allowing it to cool for a minimum of 20-30 minutes is super important, or else the top of your cake will stick to your bundt pan as this cake is considerably moist.
While your cake is cooling in the pan, combine your powdered sugar and remaining 2 tbsp of lemon juice.
Drizzle on top of the entire cake once cooled.
Divide up and serve to your friends!
So dense, sweet and delicious.
Enjoy!
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 3 tbsp lemon juice, divided
- Zest of 1 lemon
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 8 oz. plain Greek yogurt
- 1/3 cup buttermilk
- 1 tsp vanilla
- 12 oz. fresh strawberries, diced
- 1 cup powdered sugar
- Sift together your 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 eggs one at a time.
- Next, stir in 1 tablespoon of lemon juice.
- Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
- Add the buttermilk and the vanilla, and mix until combined.
- Gently mix your strawberries into the batter.
- Pour the batter into a greased and floured Bundt pan.
- Bake in a 325 degree fahrenheit oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 20-30 minutes in the pan, then turn out onto a wire rack and cool completely. Allowing it to cool for a minimum of 20-30 minutes is super important, or else the top of your cake will stick to your bundt pan as this cake is considerably moist.
- While your cake is cooling in the pan, combine your powdered sugar and remaining 2 tbsp of lemon juice.
- Drizzle on top of the entire cake once cooled.
- Enjoy!
Recipe adapted from: Tide and Thyme