Fresh Strawberry Yogurt Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
0.25 cup Butter, salted 1 cup Granulated Sugar 3 jumbo Egg, fresh, whole, raw 3 tbsp Lemon juice 1 serving Zest of lemon of 1 lemon 2.5 cup Flour - Gold medal all purpose flour 0.5 tsp Baking Soda 0.5 tsp Salt 8 oz Fage Total 0% Fat Free Plain Greek Yogurt 340.2 grams Strawberries, fresh
1. Preheat oven to 350*. Grease and a 10 inch Bundt pan, Sift together 2.25 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time with 1 Tbsp. Alternate beating in flour mixture and yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining 0.25 cup of flour. Gently mix then into the batter.
4.Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
Serving Size: Makes 16 Servings
Number of Servings: 16
Recipe submitted by SparkPeople user ART0507.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time with 1 Tbsp. Alternate beating in flour mixture and yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining 0.25 cup of flour. Gently mix then into the batter.
4.Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
Serving Size: Makes 16 Servings
Number of Servings: 16
Recipe submitted by SparkPeople user ART0507.
Nutritional Info Amount Per Serving
- Calories: 168.5
- Total Fat: 4.1 g
- Cholesterol: 53.1 mg
- Sodium: 156.0 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 1.1 g
- Protein: 5.1 g
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