This month’s Secret Recipe Club challenge totally snuck up on me, and come Friday I still hadn’t made anything from my assigned blog, Shockingly Delicious. Fortunately, I had a wide open weekend of relaxation planned, so I was able to whip this together with ease for a lazy family breakfast on Saturday. And it’s a good thing I did! This cake was surprisingly fantastic. Moist and flavorful, and so nice to look at. I know it’s a long ways away from true strawberry season, but this felt so lush and springy and wonderful. Thanks to Dorothy, the author of Shockingly Delicious, for the delicious inspiration!
When I first got my blog assignment for SRC this month, I spent some time perusing Dorothy’s blog and picked out a few recipes that were contenders for this month’s challenge. I settled on this particular recipe before I completely cut fruit out of my diet, but decided to run with it anyway because it sounded too good to pass up. I’m so glad I stuck with it, because it was one of the better things I’ve made in a while – fruit and all. It totally felt like eating a bite of spring to me.
I made some adaptations to Dorothy’s recipe, given the ingredients we had on hand. I made this while visiting my parents, and my Mom prefers to keep whole wheat flour around, so I added some whole wheat flour to this recipe. We also ran out of granulated sugar, so I added in some brown sugar to make up for the difference. I don’t know how my cake differs from the original recipe, but what I made, I LOVED. The cake was intensely buttery, studded with fruity fresh strawberries, and doused in a crunchy lemon glaze. The cake tasted distinctly of lemons, and I found the butter-lemon-berry flavor balance to be completely spot on. I think the addition of brown sugar gave the cake a bit of a richer flavor, which I really liked.
Since I didn’t have a bundt pan around, I used a few mini bundt pans and a small loaf pan to bake the cakes. I didn’t measure baking times (oops…) so I’m providing the cooking times as Dorothy originally printed them, but this recipe does work in other adaptations! The batter seems very versatile, and I imagine it would also be fantastic with other berries incorporated.
This recipe was a home run. If you find yourself with a lazy weekend day with some time to kill, or a case of berries you need to use – look no farther!
Strawberry Lemon Yogurt Cake
adapted from Shockingly Delicious
1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
1 1/4 cups sugar
3/4 cup brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
8 ounces plain Greek yogurt
12 ounces (about 2 cups) fresh strawberries, diced
1 1/4 cups powdered sugar
1-2 tablespoons lemon juice
Heat oven to 325 degrees. Grease and flour a 10-inch bundt pan and set it aside.
1) In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.
2) With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.
3) Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
4) Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.