strawberry yogurt cake

i'm an avid avoider. i've actually perfected the art of finding something to do in lieu of doing what i'm supposed to. today it was baking. i baked a beautiful cake so that i could push those pesky interims back a few hours (or days, that's yet to be decided).

i'm also a batter-taster. some people don't like to do it because of the raw eggs, but i firmly believe you can tell if your baked good will be successful by tasting the batter. the batter to this one was divine and the cooked cake was even better. i think the yogurt is the true secret here. it creates a super moist cake. if you've got free time, or have something to do and want to avoid it, try this one out!

ingredients:

2 sticks butter, softened

2 cups sugar

3 eggs

3 tbs fresh lemon juice, divided

one lemon, zested

2 1/2 cups all purpose flour, divided

1/2 tsp baking soda

1/2 tsp salt

8 oz vanilla greek yogurt

12 oz fresh strawberries, diced

1 cup powdered sugar

to prepare:

preheat oven to 325

spray and flour a bunt pan

sift into a bowl 2 1/4 cups flour, the baking soda, and the salt

add the zested lemon to the dry mixture and set aside

in a mixer, cream together the butter and sugar until light and fluffy

add the eggs one at a time

stir in 1 tbs lemon juice

add the yogurt and the flour mixture alternately until well combined

toss the strawberries with the remaining 1/4 cup of flower (gently)

fold the strawberries into the batter

pour the batter into the bunt pan and place in the oven. cook for 60 min.

remove the pan from the oven and let rest for about 10 min.

transfer the cake to a wire rack to cook completely

mix together the remaining 2 tbs of lemon juice with the powdered sugar to create a glaze

drizzle the glaze over the cake and ENJOY!