Happy Easter everyone! Today is a joyous and wonderful celebration of our Savior’s resurrection. It is an opportunity for a fresh start, a rebirth and a great time to reflect on the incredible blessings we all have in our lives.
We have been preparing for this holiday for the last week. Harper helped me by dying Easter eggs, my friends and I have been busy planning the perfect Easter feast and today Harper enjoyed herself on her first Easter egg hunt. And she sure didn’t waste time digging into her egg hunt loot…
As much as I love Easter candy (peeps, Cadbury eggs, life-size chocolate bunnies), I love homemade baked goods even more. During this time of year I usually like to prepare my festive treats with carrots. The Easter Bunny really puts on the pressure to come up with new and inventive ideas to use his favorite veggie (seen here and here). But this Easter I decided to take a new path and utilize my favorite fruit instead. Luckily, this cake is so good, I don’t think the Easter Bunny will mind.
1 cup (2 sticks) butter, softened
2 cups sugar
3 tablespoons lemon juice, divided
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz plain Greek yogurt
1 lb fresh strawberries, diced
1 cup powdered sugar
1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan). Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. Using 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 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining 1/4 cup of flour. Gently fold 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 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Recipe slightly adapted from A Spicy Perspective
What I love most about this cake is how incredibly moist it is. Whether the credit belongs to the yogurt or the berries, I don’t care…it’s like buttah baby! But one thing that really does deserve more credit in this sweet treat is the role of the lemons. From the title alone, you wouldn’t know that not only is the cake topped with a lovely, light and tangy lemon glaze, but the batter has hidden lemon zest and a hint of lemon juice as well. Which pretty much makes this dessert more of a refreshing sip of strawberry lemonade in a cake form.
So whether you’re hunting for Easter eggs, waiting for the Easter bunny to bring your goodies or enjoying a Sonrise service this Sunday, make sure you end your day with a slice of this delicious spring time dessert :)