I know not everyone in the world is a fan of sweets. Cliff is not a fan. He will eat the occasional brownie or scoop of ice cream but he doesn’t go crazy for desserts like I do. Unfortunately for both Kelly and I, we are dessert crazy. I truly cannot pass by a cupcake shop without buying at least 1 cupcake. And then I usually complain that either the frosting is not good or the cake is too dry. But do I keep going to those same shops? I do, because I am dessert crazy. It is an illness. If I could eat dessert for every meal I might consider it. Occasionally I’d have to break my own rule and eat pizza, pasta, and Chinese food, but I could live primarily on desserts. I wish that I could eat cake for breakfast, lunch, and dinner!
When I saw this strawberry yogurt bundt cake I was immediately interested. Strawberries? That’s an acceptable breakfast food. Greek yogurt? That is SO a breakfast food. No one can argue with that. Hmmmm, could this cake be an acceptable breakfast food? If we don’t include the glaze then will it be an acceptable breakfast food? I think so! Cake for breakfast! Yes, please. Sometimes, I eat Greek yogurt and strawberries for lunch. Does that mean that this is an acceptable lunch item too? I don’t see why not! But dinner? I don’t know. But I guess if all I ate all day is Greek yogurt and strawberries I could splurge for dinner!
If you like strawberries, then you really have to try this cake. It is not too sweet (in my opinion) and it is quite light. It really does make a nice little breakfast snack once in awhile. Its great for special occasions, like Mondays and Tuesdays. We had planned to do a glaze for the cake but once it came out of the oven we decided the glaze was not necessary. It was really perfect served with a few strawberries and a cup of coffee.
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 3 tablespoons lemon juice
- zest of 1 lemon
- 2½ cups flour, divided
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces Greek yogurt
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 12 ounces fresh strawberries, diced
- Preheat the oven to 325 degrees F.
- In a bowl combine 2 ¼ cups flour, baking soda, salt and lemon zest. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar until light and fluffy; about 3 minutes.
- To the butter/sugar mixture add the eggs one at a time, then add the lemon juice. Once the eggs and lemon juice are incorporated, alternate between adding the flour mixture and the yogurt mixture. Next, add the milk and the vanilla.
- In a separate bowl combine the diced strawberries with the remaining flour. Coat the strawberries in flour and add them to the batter.
- Grease and flour a 10 inch bundt pan and add the batter to the pan. Bake for 1 hour. Allow to cool completely before removing from pan.
- Sprinkle lightly with powdered sugar.