Strawberry Yogurt Cake
By GreenPan
Strawberry Yogurt Cake
By GreenPan
Yield/Serves:
Makes 6 servings
- 1 teaspoon fresh grated lemon zest
- 1 cup granulated white sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 cup Greek yogurt
- ¼ cup cream
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 pint strawberries (washed, hulled, and sliced in half)
Cooking and preparation time: 60 minutes
Preheat oven to 350°F.
Butter and flour a square baking pan. Combine the lemon zest, sugar and butter in a mixer and mix until fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 3 more minutes. Beat in the yogurt, cream and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the yogurt mixture, stirring until just fully incorporated. Pour into prepared baking pan and smooth the top.
Arrange the halved berries on top of the cake, cut-side down. Bake 30 to 35 minutes, or until a tester inserted in the center of the cake comes out clean. Serve sprinkled with powdered sugar, if desired.
Preheat oven to 350°F.
Butter and flour a square baking pan. Combine the lemon zest, sugar and butter in a mixer and mix until fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 3 more minutes. Beat in the yogurt, cream and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the yogurt mixture, stirring until just fully incorporated. Pour into prepared baking pan and smooth the top.
Arrange the halved berries on top of the cake, cut-side down. Bake 30 to 35 minutes, or until a tester inserted in the center of the cake comes out clean. Serve sprinkled with powdered sugar, if desired.