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Categories:
all-purpose baking soda salt butter sugar eggs lemon juice vanilla sweet dough vanilla fresh strawberries powdered sugar water
Viewed: 27 - Published at: 6 months agoIngredients
- 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
Method
- Preheat oven to 325F. Grease and flour a 10-inch bundt pan.
- Sift together 2 1/2 cups of flour, baking soda and salt. Set aside.
- 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.
- Toss the strawberries in 1/4 cup of flour. Gently fold them into the batter.
- Pour the batter into prepared Bundt pan. Bake at 325F for one hour, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes in the pan. Then turn out onto a wire rack to cool completely.
- Once cake is cooled, whisk together powdered sugar and 2 Tablespoons water or lemon juice. Drizzle over the top of the cake.
- * 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.
