Monday, April 9, 2012

Strawberry yogurt cake

I've read a few books written by expats in Paris lately.

Bringing Up Bebe
Lunch in Paris

They both mention yogurt cake that French little girls bake - kind of a custom, using the yogurt container as a measuring cup. It seems like a traditional thing for mother and daughter to do together. I thought it was a really sweet concept.

It also sounds like a delicious cake! So when I saw a recipe for strawberry yogurt cake on Pinterest, I decided to go for it. It turned out to be a keeper.

Makes 1 cake
Adapted from this recipe

1 lemon, zested & juiced
2 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt

2 sticks butter at room temp
1 1/2 cups sugar
3 eggs
8-10 oz plain yogurt (I used greek yogurt)
1 box strawberries - sliced

Preheat oven to 325 degrees. Put your butter out to warm up.

Sift dry ingredients together: lemon zest, flour, baking soda, and salt. 

Using a mixer, cream butter and sugar together. Add eggs and lemon juice. Mix some more. Add the dry ingredients in steps. Add the yogurt. Mix some more. 

Fold in the sliced strawberries and dump the mixture into a greased baking pan. Any size you want. 

Bake for 60-70 minutes, until an inserted fork comes out clean. Take out of oven and let cool for 20 minutes. 

Transfer cake to a wire rack and let cool for another 10 minutes. At this point the original recipe called a drizzle of powdered sugar mixed with lemon juice but I thought it was sweet enough without the frosting.

Slice and enjoy!

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