I’m back guys! I had a fun vacation, which you can read about here if you feel so inclined.
I’ve been holding onto this recipe for a while, since I went strawberry picking. I was expirementing with different recipes, and this one was pretty delicious. I don’t know why I didn’t post it sooner; I guess I always had something I wanted to post more, maybe.
I was inspired to finally type it up by The Vampire Diet. She posted about Greek yogurt, which promted me to think about this recipe. So, here it is. Finally.
I got the inspiration for the recipe from Smitten Kitchen; I just changed a few tiny things.
So…. go make this now, and point me in the direction for more yogurt based baked goods!
Strawberry Yogurt Cake
1 1/2 Cup Flour
2 tsp Baking Powder
1/2 tsp Salt
1 Cup Plain Greek Yogurt
1 Cup + 1 Tbsp Sugar
Juice and Zest of 2 Lemons
1/2 tsp Lemon Extract
1/2 Cup Olive Oil (or Vegetable Oil)
1 Cup Sliced Strawberries
Preheat oven to 350F. Grease and flour a loaf pan.
Mix the flour, baking powder, and salt together and set aside.
Whisk together the yogurt, 1 cup of sugar, eggs, zest, lemon extract, and oil.
Add the dry ingredients to the wet, and mix well. Fold in the strawberries and pour into the prepared loaf pan.
Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
When the cake is done, allow it to cool in the pan for about 10 minutes. Mix together the lemon juice and 1 tablespoon of sugar.
Turn the cake out onto a sheet pan and poke a bunch of small holes in the bottom with a toothpick. Slowly pour the lemon juice mixture over the cake, allowing it to absorb. If you have a pastry brush, you can use that to brush on the syrup.
This cake is delicious still a little warm, room temperature, or chilled. So, eat it however you want!