Friday, February 24, 2012

Strawberry Yogurt Cake

This recipe is from one of my Consultants ~ Kerry Black! She brought this cake to our KC Opportunity Meeting and it was really yummy!


Strawberry Yogurt Cake  
1 cup (2 sticks) butter, softened OR (1 cup THRIVE butter powder+ about 1/3 cup water...add a little at a time until it looks right)
2 cups sugar
3 fresh eggs OR (3 TBLS. THRIVE egg powder + 6 TBLS water)
3 Tbls. lemon juice, divided
zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 tsp. baking soda
1/2 tsp. salt
*8 oz. plain or vanilla Greek Yogurt (I used 1/2 cup reconstituted sour cream powder, and 1/2 cup rehydrated vanilla yogurt bites, to equal 1 cup total when combined)

12 oz. fresh strawberries, diced OR (about 2 cups THRIVE Freeze-dried Strawberries)
1 cup Powdered Sugar

  
1. Preheat oven to 325. Grease and flour a 10 inch Bundt pan.
2. Sift together the 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside.
3.With an electric mixer, cream together the butter and sugar until light and fluffy. (If using the powdered butter, add water and beat mixture for several minutes, until fluffy)
4. Beat in the eggs one at a time, then stir in 1 Tbls. lemon juice.
5. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
6. Toss the strawberries with the remaining 1/4 cup flour* ( I didn't do this with the fd strawberries). Gently mix them into the batter.
7. Pour the batter into the Bundt pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
9. Once cooled, whisk together the remaining 2 Tbls. lemon juice and the powdered sugar. (* I also added about 2 teaspoons or so of the strawberry powder from the bottom of the can to the glaze.)
Drizzle over top of cake.


* With the powdered eggs and butter, I always will add a little more water if I think the batter looks too thick. It's flexible!
* This would be super yummy with any fruit, or variation! I want to try blueberry, or maybe even mango, peach or cherry  sometime!
* I did rehydrate the strawberries before using them, although I don't think you really have to.


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