Sunday, August 5, 2012

Lemon Strawberry Yogurt Bread

Somewhere in Huntington Beach is a person that has stumbled across a little black Sony Cybershot camera in the many sands of the beach.  They picked it up, surely looked through the pictures delicious food and three amazing kids, and has decided to keep the camera for themselves. :(  This, my friends, is the sad but true story of my camera.  It fell out of the back of our beach chair, and I lost two months worth of pictures.  Sniff. Sniff.  I had picture tutorials for this delicious bread, but now some happy person with a metal detector can delete those pictures, along with others, and sell the camera for a measly ten bucks.  

Back to the bread... sorry... When a mother loses pictures, it's like losing a piece of her soul.  The soul can be mended, however, with a slice of this lucious bread.  My dad and brother came over to try it when I made it the first time around, and they each had about three pieces and dreamed about devouring the rest of the cake when they got back home across town.  This stuff is so moist and flavorful.  The texture is perfect.  It really does taste like a cake right out of a bakery.  Delicious.  

 Lemon Strawberry Yogurt Bread

1 c butter, softened
2 c sugar
3 eggs
3 T lemon juice, divided
zest of one lemon
2 1/2 c flour, divided
1/2 t baking soda
1/2 t salt
8 oz plain or vanilla Greek yogurt
12 oz. fresh strawberries, diced
1 c powdered sugar

Preheat the oven to 375 degrees.

Grease and flour a ten inch bundt pan.  Warning- make sure you flour it well!  The first time I made it, the top of the bread stayed in the bundt pan.  Lightly grease the whole inside with cooking spray and sprinkle flour around the pan.  Tilt and pat the pan so the flour evenly coats it.

Sift together the flour, salt, and baking soda.  Add the lemon zest.  Set aside.

In your mixer bowl, cream the butter and sugar for 3-4 minutes or until light and fluffy.  Add the eggs one at a time, mixing well after each.  Add 1 T lemon juice.

Alternately add the flour mixture and yogurt- starting and ending with the flour.

Toss the strawberries in the remaining 1/4 c flour.  Gently stir them into the batter.

Pour the batter into the bundt pan.  Place in the oven and reduce the temperature to 325.  Bake for 60 minutes, or until a toothpick inserted into the middle comes out clean.

Allow it to cool for 20 minutes in the pan.  Turn it onto a wire rack to cool completely.

Once it is cool, whisk the powdered sugar with the remaining 1 T lemon juice.  Drizzle over the top of the cake.
 My crazy kids and husband think that cooked mushy fruit is the grossest thing on the planet, so the next time I make this, the strawberries will not make it in.  I think the cake would be glorious without the strawberries as well.

Make this soon, and if you go to Huntington Beach and see some random person looking at pictures on a camera and drooling, please double check if it is a Sony Cybershot.

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