Remember when I told you that Ludmilla always drops something in front of me and tells me to cook something with it? Well here’s another part to the story…..this is my reality!So, i’m hanging out at home doing normal cleaning, chores, you know how it is..I get a text from Ludmilla…”can you make a cake for my boss’ birthday? I can take it tomorrow!” I’m like… “whaaaaaaaaaat?” So…I drop everything to try to figure out what kind of cake I can make on short notice with hardly anything in the house. Lucky for Ludmilla ( and her boss) I found a great option…strawberries!!! We had bought some at the market because I love to have them on my yogurt in the morning…wait…yogurt??
Let’s add that to the cake too!!! Yogurt adds richness and tenderness to cakes while creating a lower fat dessert to boot…it’s so versatile!!! So, this cake turned out to be a great summer dessert option! I made a strawberry glaze to put over the cake, but you could just as easily sprinkle powdered sugar, put a dollop of whipped cream or put nothing at all…..it’s delicious on it’s own!! Feel free to substitute any kind of berry you like…..Have fun with it and most of all EAT IT!!
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) butter, at room temperature*(see note above about butter)
1 1/2 cups sugar
1 tablespoon lemon juice
1 teaspoon almond extract
8 ounces plain or vanilla Greek yogurt
12 ounces fresh strawberries, diced
1-2 c. fresh strawberries
- Heat oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set it aside.
- In a bowl, stir together 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 lemon juice and almond extract. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Gently stir strawberries into the batter.
- Pour the batter into the Bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once cooled make the glaze. Put strawberries in a blender and blend until berries become a “puree'”. Add powdered sugar and blend until desired consistency is reached. It should be thick enough to glaze the cake.
- Drizzle glaze over top of the cake, letting it drip down the sides.
- Makes 12-16 slices
Beijos e Tchau!