favorite eats // lemon strawberry yogurt cake

What do I do when it's chilly and rainy and we've turned our heat off for the season? I bake. Which I actually enjoy now that I don't have morning/noon/night sickness. The grocery store had strawberries on sale this week and you better believe that a little crate of them was the first thing in my cart...that along with about 27 other kinds of fruits and vegetables. Baby Miller is craving stuff that's fresh, fresh, fresh.

So there on the counter sat 2 pounds of big, juicy strawberries just begging to be baked into something delicious and spring-y. Then I came across this recipe that I had saved on Pinterest awhile back: Lemon Strawberry Yogurt Cake. Done. And let me tell you, it is one of the most beautiful little cakes I've ever seen. And if spring had a flavor, I think it'd be a combo of lemon+strawberry.

via

Lemon Strawberry Yogurt Cake
from A Spicy Perspective

Ingredients:
1 cup (2 sticks) butter, softened

2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt (I used vanilla & it was delish)
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions:

1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. 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 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.