I love this time of year… just when spring and summer collide, the nights are getting longer and the berry bounty is coming in.  Nothing says summer like sweet, off-the-vine strawberries!

We haven’t made it strawberry picking yet, but I couldn’t resist picking up a few pints of berries on a market run. Berry picking is on our summer bucket list… more on that later this week!

In the meantime, we’re celebrating the unofficial start of summer with cake. You should, too. This fresh strawberry lemon yogurt cake is delicious.

fresh strawberry lemon yogurt cake - (cool) progeny

This sweet, zesty cake is perfect for summer entertaining. Light and refreshing after a BBQ; pairs beautifully with a glass of sparkling vino or sweet tea.  Leftovers are just as good. {Surprise the kids and let them eat cake for breakfast! You should have seen the Little Lion Man’s face when I asked him if he wanted cake with his smoothie this morning. Parenting score.}

You could top this with a lemon glaze, but it’s sweet enough that a dusting of powdered sugar will satisfy a sweet tooth.

Easy recipe. Simply delicious. 

Summer.

fresh strawberry lemon yogurt cake - (cool) progeny

 

fresh strawberry lemon cake
Serves 12
Simple + easy fresh strawberry cake with a lemon zing. Perfect for summer entertaining and definitely kid-friendly! The kind of cake you'll love to serve for desert -- or breakfast.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 cup (2 sticks) butter, softened
  2. 2 cups granulated sugar
  3. 3 large eggs
  4. 1 Lemon
  5. 2 1/2 cups all-purpose flour, divided
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 10 ounces plain or vanilla, Greek yogurt
  9. 12 ounces fresh strawberries, diced
  10. Powdered sugar (for dusting)
Instructions
  1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan.
  2. Whisk together the 2 1/4 cups of flour, baking soda and salt. {You can sift; I always whisk}
  3. Using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in juice of one lemon.
  4. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  5. Toss the strawberries with the remaining ¼ cup of flour and zest of one lemon. Gently mix them into the batter.
  6. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. 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. Dust with powdered sugar.
Notes
  1. The batter is thick and creamy -- don't worry! The cake will bake light and fluffy and the strawberries won't sink to the bottom.
Adapted from a spicy perspective
(cool) progeny http://coolprogeny.com/