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
1

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

2

Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

3

With an electric mixer, cream together the butter and sugar until light and fluffy.

4

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.

5

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

6

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.

7

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.

8

Once cooled, whisk together the remaining 2 tablespoons of lemon juice and the icing sugar. Drizzle over the top of the cake.

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

Directions

1

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

2

Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

3

With an electric mixer, cream together the butter and sugar until light and fluffy.

4

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.

5

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

6

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.

7

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.

8

Once cooled, whisk together the remaining 2 tablespoons of lemon juice and the icing sugar. Drizzle over the top of the cake.

Strawberry Bundt Cake

When the urge to bake takes hold, reach for this divine bundt-y-licious recipe. Nothing fancy goes in, but what comes out is amazing

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Recipe kindly submitted by Michelle Budge

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