There’s something about bundt cakes, I cannot put my finger on it, maybe is the amount of so many pretty molds to create beauties or maybe is the amount of time and love I put when baking them. This all started with one particular cake mold and a jug of Buttermilk that was used for another recipe and had used only 1/4 cup of it… so the question was “can I do this, should I try to?” so I made my first buttermilk bundt cake and as time has past by I have learned to bake different varieties of them, most don’t have the buttermilk as the saying goes “a minute on my lips a lifetime on my hips”. However back to bundt cakes as I mentioned on other blogs that my 80 something mother in-law Mama Lucy lives with me, and she has passed down this wonderful recipe she also suggested that I should add fresh berries, and use sour cream to incorporate in the batter to make it moist; but again {the calories} so it was decided to use yogurt instead, but again not all yogurt are good for baking then came along Greek Yogurt and we use it for most of our bundt cakes and yes Mama Lucy’s berry bundt cake is a must at least once a month. This Bundt cake is delicious and when you bake it oh my.. the aroma of fresh vanilla and the combinations of raspberries & strawberries will make you bake this delicious more than once a month and let’s not forget a lemon Vanilla glaze to give it that extra kick..
Fresh Berry Yogurt Cake
A refreshing moist and delicious cake to have any time of the year
Ingredients
- 2 ½ cups all-purpose flour, divided
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon
- 2 sticks unsalted butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 3 tablespoons freshly squeezed lemon juice, divided
- 8 oz plain Greek yogurt
- 10 oz fresh strawberries, diced
- 2 oz fresh Raspberries, diced
- 1 cup powdered sugar
- 1/2 Teaspoon of Vanilla extract
Directions
- Step 1 1. Preheat the oven to 375 degrees.
- Step 2 2. Grease and flour a 10-inch Bundt pan (10-12 cups).
- Step 3 3. In a medium bowl, sift together 2 ¼ cups of flour, baking soda and salt. Add in the lemon zest and stir to mix throughout Set aside.
- Step 4 4. In the bowl of an electric mixer or stand mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Then mix in one tablespoon of the lemon juice.
- Step 5 5. Add in about one cup of the flour mixture to the butter mixture, blending just until incorporated. Then add in about ½ cup of the yogurt, again blending just until incorporated. Continue alternating adding in the flour mixture and yogurt until combined.
- Step 6 6. Sprinkle the remaining ¼ cup of flour over the diced berries and stir to coat. Then fold the strawberries into the batter so that they are evenly mixed throughout – but be careful not to over mix the batter.
- Step 7 7. Pour the batter into the prepared Bundt pan and place the pan in the oven. Reduce the heat to 325 degrees and bake for 50 to 60 minutes (depending upon your oven) or until a toothpick inserted into the center of the cake comes out clean.
- Step 8 8. Allow the cake to cool in the pan for 20-30 minutes, and then gently turn the cake out onto a rack to fully cool.
- Step 9 9. Once the cake has cooled, in a small bowl, combine the powdered sugar and the remaining 2 tablespoons of lemon juice. Whisk to combine. Drizzle evenly over the top of the cooled cake.
