| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
slices
|
Ingredients
- 2 sticks butter softened
- 2 cups granulated sugar
- 3 large eggs
- 3 tbsp lemon juice divided / from lemon after zest is removed
- 1 lg Lemon zest removed
- 2 1/2 cups all-purpose flour divided
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz vanilla yogurt can use plain or greek if desired
- 12 oz fresh strawberries rinsed, hulled and diced
- 1/4 cup Mariposa Farms Fresh Basil leaves chopped
- 1 cup powdered sugar
Ingredients
|
|
Instructions
- Preheat oven to 375 degrees F. Spray a 10 inch bundt pan with baking spray with flour. In a small bowl sift 2 1/4 cups of the flour, add the baking soda and salt. Mix in the lemon zest and set aside.
- Using an electric mixer cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tbsp of the lemon juice and the basil. Begin adding the flour and yogurt alternately, mixing just until blended.
- Toss the strawberries with the remaining 1/4 cup flour. Gently add them into the batter.
- Pour the batter into the bundt pan. Place the pan in the oven and reduce the temperature to 325 degrees F. Bake for 1 hour, or until a toothpick comes out clean when inserted into the thick part of the cake.
- Remove from the oven and allow to cool on a rack for 20 minutes, then turn out onto the rack and cool completely.
- When the cake is cool to the touch, Whisk together the remaining 2 tbsp lemon juice and powdered sugar, Drizzle over the top of the cake.
Share this Recipe