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DCL Recipes: Strawberry Vanilla Bundt Cake

Those of you who are savvy shoppers have no doubt noticed: Strawberries can be had in almost every store (and at the Farmer's Markets) for low, LOW prices, and often in bulk. With such a bounty, what is one to do? Create a sweet desert that will thrill the taste buds of everyone in your family, of course! This is my recipe for strawberry vanilla Bundt cake, and it's usually a big hit. Enjoy using those great berries and as always, bon appétit!

 

Strawberry Vanilla Bundt Cake

  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 tablespoons lemon juice, divided
  • Zest of 1 lemon
  • 2 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces vanilla, Greek yogurt
  • 12 ounces fresh strawberries, diced
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract


Preheat oven to 375 degrees.

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

Cream together the butter and sugar in a mixer until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice. Alternate adding in the flour mixture and the yogurt, mixing just until incorporated.

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

Pour the batter into a greased and floured 10-inch Bundt pan. Place in the oven and reduce the temperature to 325 degrees. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool cake in pan for at least 20 minutes, then turn out onto a wire rack and cool completely. Once cooled, whisk together the remaining 2 tablespoons of lemon juice, vanilla extract and the powdered sugar. Drizzle over the top of the cake.

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Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!

Website: www.pooreamy.com/

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