The Damn Cake!

Ok, I said I would post a few more blogs this week with the recipes from dinner club, but I'm running behind as usual.  See, for dinner club, everyone is supposed to bring a copy of their recipes, which I forgot this time; but then...I also forgot to grab a copy of the recipes as well.  Geez!   So I'm just now getting to the first recipe, but it's a good one that's worth the wait!

This recipe is for the cake that Carol brought for dessert, who also forgot to bring a copy of her recipe.  After several attempts to get the recipe off Pinterest, Carol was successful and able to send the recipe out via email.  The title of this blog is named after the title of Carol's email when she sent the recipe... the Damn Cake...only called that because of her tryst with technology.  The cake was delicious!  It has a great combination of strawberries and lemon; plus it has yogurt in it that makes it very moist!

This recipe comes from another blog www.aspicyperspective.com, and has some good recipes to check out! The pictures for this article are all from aspicyperspective.com, since they were so beautiful!

This was a perfect cake for a Spring evening.  Not only does it look pretty and 'Springy' with the strawberries, but it has lemon in it, which makes it refreshing.  Plus, I'm a sucker for any cake with lemon in it!

Close up picture to make your mouth water... 

So, here's the recipe for this wonderful cake... Enjoy!

Strawberry Yogurt Cake

Ingredients:

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 room temperature eggs
• 3 Tbl lemon juice (divided)
• Zest of one 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
• 12 oz. fresh strawberries, diced
• 1 cup powdered sugar

1.  For the dry ingredients:  sift 2 1/4 cups flour, 1/2 tsp salt and 1/2 tsp baking soda

2.  For the wet ingredients: cream together 2 sticks of butter (1 cup) and 1 cup of sugar until light and fluffy.  

3.  Add 3 room temp eggs one at a time to the wet ingredients.  Stir in 1 Tbl. lemon juice and zest of one lemon.

4.  Combine the Dry and Wet ingredients together and add 8 oz. of plain greek yogurt. 

5.  Toss 12 ozs fresh strawberries (diced) with 1/4 cup flour and gently mix into batter.

6. Prepare a bundt pan by grease and flour.  

7.   Bake at 325 degrees for 60 mins.  Check with cake tester, and when it comes out clean, the cake is done.  

8.  Let cool for 20 mins, and then invert on plate to serve.

9.  Combine 2 Tbl of lemon juice with 1 cup powdered sugar and drizzle over the top of the cake.  

10.  Enoy!!

Until next time...which should be soon with another recipe from Dinner club!

- Dee