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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. | 2. With 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 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. | 3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix 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 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake. | 6. ** Note I have made this cake in advance, it freezes really well then drizzle with glaze before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	softened	1368.0	62.856	42.744	115.2
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
lemon juice	3	tablespoons	divided	10.065	3.1568	0.1601	0.1098
lemon zest	1			-	-	-	-
purpose flour	2 1/2	cups	divided	-	-	-	-
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
vanilla greek yogurt	1	cup		-	-	-	-
strawberry	12	ounces	diced	108.8621	26.1269	2.2793	1.0206
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.