Description
This is a casual dessert; not fussy at all. As a kid I loved baking coffee cakes and quick breads. We always had neighbors dropping by for coffee, so there were extra mouths to feed. This is a great summertime cake. It goes great with tea or coffee.
Ingredients
- FOR THE CAKE:
- 2-½ cups Whole Wheat Flour, Divided
- ½ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- 1 whole Lemon, Zested
- 1 cup Butter Or Margarine, Softened
- 2 cups Sugar
- 3 whole Eggs (large)
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Lemon Juice
- 1 cup Plain Greek Yogurt
- 2 cups Fresh Strawberries, Diced
- FOR THE GLAZE:
- 1 cup Powdered Sugar
- 2 Tablespoons Lemon Juice
Preparation
1. Preheat oven to 325 F. Grease and flour a 10-inch bundt pan (10-15 cup capacity). In a medium sized bowl sift together 2 1/4 cups flour, baking soda, baking powder and salt. Mix in the lemon zest and set aside.
2. In a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla and lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining 1/4 cup of flour. Gently fold them into the batter.
4. Pour the batter into the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Remove from oven.
5. Allow cake to cool in the pan for at least 20 minutes, then turn it out onto a wire rack and cool completely. Once cooled, whisk together the glaze ingredients. Drizzle over the top of the cake.
Rafael and I recently went strawberry-picking at Whittamore’s Farm. We picked enough for ourselves, and then some! I’m finding many ways to incorporate the sweet, perfumed strawberries into my recipes and use them before they’re past their prime. I had extra strawberries left after making the cake, so I dipped them in melted semisweet chocolate and arranged them around the cake.
