2 1/2 cups of all-purpose flour
1 /2 teaspoons of baking soda
1/2 teaspoon salt
1 lemon, tested
1/4 cup of butter, softened
1 cup of sugar
3 large eggs
3 tablespoons of lemon juice
8 oz of plain fat-free Greek yogurt
12 oz of fresh strawberries
- Preheat 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. Slice into 15 equal pieces. 1 slice per serving.
MyWW points: Blue: 7; Green: 7; Purple: 7
- Category: Easy
- Method: Oven
- Cuisine: American
Keywords: strawberry yogurt cake