Strawberry Yogurt Cake
Oven 325 Grease and flour a 10 inch Bundt pan. Sift together 2 l/4 flour, baking soda and salt.
Mix in zest and sit aside. Mix butter and sugar until light and fluffy. Beat in eggs one at a time and then stir in 1 Tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt just until incorporated
Toss strawberries with the remaining flour and mix gently into batter.
Pour into Bunt pan and bake 60 min or until toothpick inserted in center comes out clean
Cool at least 20 min in pan then turn out onto wire rack and cool completely. Wisk together the remaining 2 Tb. of lemon juice and powered sugar and drizzle over cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 727 | ||
Calories from Fat: 197 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 305mg | 94 % | |
Sodium 249.9mg | 9 % | |
Potassium 173.5mg | 5 % | |
Total Carbohydrate 125.7g | 37 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 124.3g | ||
Protein 10.9g | 16 % | |
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: 727
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