Recipe created by our 2013 Scrumptious Spring Sweepstakes winner Laura Davis!

  • | Easy
  • | 80 mins
  • | 4 servings
Directions
  1. Preheat oven to 325°F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ 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 the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Add the buttermilk and the Rodelle Vanilla Extract, and mix until combined.
  3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  4. Pour the batter into the Bundt pan.
  5. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
  7. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar.
  8. Drizzle over the top of the cake.
Ingredients
  • 2 ½ cups all-purpose flour, divided
  • ½ tsp. baking soda
  • ½ tsp. salt
  • Zest of 1 lemon
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 Tb. lemon juice, divided
  • 8 oz. plain or vanilla, Greek yogurt
  • 1/3 cup buttermilk or milk
  • 1 tsp Rodelle Vanilla Extract
  • 12 oz. fresh strawberries, diced
  • 1 cup powdered sugar
Uses
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