Description
This strawberry yogurt cake is a vanilla cake base and gets baked in a bundt cake pan. Fresh strawberries are added into it with a hint of lemon.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
MyWW points: Blue: 7; Green: 7; Purple: 7
Nutrition
- Serving Size: 1
- Calories: 286
- Sugar: 24g
- Sodium: 311mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g