Dessert

Strawberry yogurt bundt cake is for Dessert.

Strawberry yogurt bundt cake takes 20 minutes to prepare.

Strawberry yogurt bundt cake takes 70 minutes to cook.

Strawberry yogurt bundt cake makes 8 servings.

The ingredients for Strawberry yogurt bundt cake are:

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 stick of butter 1 cup of apple sauce for lower calories
2 cups sugar (splenda) for less calories
3 eggs / egg beaters for less calories
1 tablespoon lemon juice
1 teaspoon almond extract
8 ounces plain or vanilla Greek yogurt
12 ounces fresh strawberries, diced

GLAZE

1 1/4 cups powdered sugar
1-2 tablespoons lemon juice

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, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.

Makes 12-16 slices.

Here is how you make Strawberry yogurt bundt cake:

Heat oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set it aside.Serving Size:?24

The nutritional information for Strawberry yogurt bundt cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 302.6

• Total Fat: 12.0 g
• Cholesterol: 31.3 mg
• Sodium: 281.3 mg
• Total Carbs: 54.6 g
• Dietary Fiber: 2.6 g
• Protein: 9.2 g