Strawberry Bundt Cake

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strawberry bundt

Recipe from Tide and Thyme, adapted from A Spicy Perspective

Strawberry Bundt Cake

Ingredients

Cake

2 1/2 cups flour (divided)

1/2 tsp baking soda

1/2 tsp salt

1 cup butter

2 cups sugar

3 eggs

8 oz. plain Greek yogurt

1/3 cup buttermilk

1 tsp. vanilla extract

2 Tbs. lemon juice

Zest of 2 lemons

12 oz. fresh strawberries, diced

 

Icing

1 cup powdered sugar

2 Tbs. lemon juice

 

Preheat oven to 325. Mist a 10-inch Bundt pan with cooking spray. Mix the dry ingredients (flour, baking soda, and salt) in a small bowl, reserving 1/4 cup of the flour to coat the strawberries.

Cream together the butter and sugar in a large bowl, then beat in the eggs, 2 Tbs. lemon juice, and lemon zest. Beat in the flour mixture, alternating with the yogurt and buttermilk, until the batter is just mixed.

Using your hands, gently toss the strawberries with the reserved 1/4 cup of flour. Mix them into the batter.

Pour the batter into the Bundt pan and bake for approximately 60 minutes or until the “toothpick test” comes out clean.

Cool for 20 minutes in the pan, then invert onto a wire rack and let sit until completely cooled. Whisk the remaining 2 Tbs. of lemon juice with the powdered sugar until the lumps are gone and the consistency allows you to drizzle it over the cake.

Enjoy!

red mixer

KITCHEN CONFESSIONAL: This would be a great recipe for a Kitchenaid mixer. Don’t have one? They’re pricey, but everyone says they’re worth it. “Everyone” doesn’t include me, however. I got one for my birthday a year ago, and I haven’t used it yet. That’s partly because my regular electric mixer has done the trick – with less cleanup – on every baking project I’ve tried. But it’s partly because I’m intimidated. As not only an amateur cook but a lazy one, I’m scared of adjusting the mixer attachment (what’s the deal with the “penny trick” other bloggers suggest?), scared of learning something new, and scared of making a mess that takes longer to clean up than just popping two mixer attachments into the lower basket of the dish washer. Heck, I know life would be easier if I’d just forget my nerves and take a stab at the beautiful lipstick-red Kitchenaid. And I know I’m spoiled for ignoring a mixer that other amateur bakers would kill for. But that’s why this is a confessional. My way of baking isn’t necessarily the best way to do it, but it’s my way. Stick with this blog and maybe in another year, you’ll find me using my Kitchenaid gladly!

 

 

 

 

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2 thoughts on “Strawberry Bundt Cake

    • I found this recipe on the blog “Tide and Thyme,” which used your recipe verbatim. It provided a link to “A Spicy Perspective,” and I did the same. I am new to blogging – did the “Tide and Thyme” blogger ask for permission to post your recipe? Recipes cannot be copyrighted – see this page from the US Copyright Office: http://www.copyright.gov/fls/fl122.html. Lists of ingredients cannot be copyrighted, though because it does not mention the accompanying text, I have changed the instructions so that they no longer are a copy of yours. The photo is my own. I hope this clears things up.

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