Try this Strawberry Yogurt Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
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.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1766g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4161 | ||
Calories from Fat: 2673 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 297g | 396 % | |
Saturated Fat 181.8g | 909 % | |
Monounsaturated Fat 78g | ||
Polyunsanturated Fat 14.1g | ||
Cholesterol 1304mg | 401 % | |
Sodium 113940.3mg | 3929 % | |
Potassium 1798.8mg | 47 % | |
Total Carbohydrate 320.9g | 94 % | |
Dietary Fiber 18.6g | 74 % | |
Sugars, other 302.3g | ||
Protein 66.5g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4161
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