Name: Strawberry Bundt Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 cup Butter, softened; 2 cups Sugar; 3 Large Eggs; 3 tbsp Lemon Juice; 1 Lemon, zested; 2 ½ cups Plain Flour; ½ tsp Baking Soda; ½ tsp Salt; 1 cup Plain or Vanilla Greek Yoghurt; 1 ½ cups Fresh Strawberries, diced; 1 cup Icing Sugar

Yields12 Servings

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

1 cup Butter, softened

2 cups Sugar

3 Large Eggs

3 tbsp Lemon Juice

1 Lemon, zested

2 ½ cups Plain Flour

½ tsp Baking Soda

½ tsp Salt

1 cup Plain or Vanilla Greek Yoghurt

1 ½ cups Fresh Strawberries, diced

1 cup Icing Sugar

Preheat oven to 190°C. Grease and flour a 25cm Bundt pan (10-15 cup pan).

Sift together the 2 1/4 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 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until blended.

Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan.

Place in the oven and reduce the temperature to 160°C. Bake 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 tablespoons of lemon juice and the icing sugar. Drizzle over the top of the cake.

Ingredients