Strawberry Yogurt Cake

• 2-1/2 cups All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Butter, Room Temperature
• 2 cups Sugar
• 3 Eggs
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Vanilla Extract
• 1 teaspoon Sweet Dough Buttery Emulsion
• 8 ounces, fluid Greek Yogurt, Plain Or Vanilla
• 12 ounces, fluid Fresh Strawberries, Hulled And Diced
• 1/4 cups Flour
• 1 cup Powdered Sugar
• 2 Tablespoons Water Or Lemon Juice

1. Preheat oven to 325F. Grease and flour a 10-inch bundt pan.
2. Sift together 2 1/2 cups of flour, baking soda and salt. Set aside.
3. With an electric mixer, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon juice, vanilla and Sweet Dough Emulsion*. Then, alternate beating the flour mixture and the yogurt into the creamed mixture, mixing until just incorporated.
4. Toss the strawberries in 1/4 cup of flour. Gently fold them into the batter.
5. Pour the batter into prepared Bundt pan. Bake at 325F for one hour, or until a toothpick inserted in the center comes out clean.
6. Allow cake to cool for 10 minutes in the pan. Then turn out onto a wire rack to cool completely.
7. Once cake is cooled, whisk together powdered sugar and 2 Tablespoons water or lemon juice. Drizzle over the top of the cake.
8. * Sweet Dough Buttery Emulsion is an alcohol-free emulsion that will give your baked goods the extra flavor of butter, vanilla and a hint of citrus. It is available at King Arthur Flour and Amazon for about $4 plus shipping. I add it to cakes and cookies to give my baked goods the flavor of a professional bakery. It leaves everyone wondering how your baked goods are always so delicious.

allpurpose, baking soda, salt, butter, sugar, eggs, lemon juice, vanilla, sweet dough, vanilla, fresh strawberries, ubc, powdered sugar, water

Taken from tastykitchen.com/recipes/desserts/strawberry-yogurt-cake/ (may not work)