Strawberry and Greek Yogurt Bundt Cake, a rich and fragrant dessert thanks to strawberries and lemon zest with surprising softness.
The Strawberry and strawberries and Greek yogurt Bundt Cake is a perfect combination of simplicity and sophistication, ideal for surprising friends and family with a dessert that combines tradition and freshness.
The term “Bundt” derives from the German word “Bund,” meaning group or community. The cake’s shape is inspired by traditional European cakes like the Gugelhupf. The Bundt pan was introduced in the United States by Nordic Ware in the 1950s. Its unique shape, with grooves and a central hole, allows for even baking. The Bundt cake became particularly famous in the United States thanks to the “Tunnel of Fudge Cake” recipe that won a baking contest in 1966, increasing demand for Bundt pans.
This cake is perfect for both breakfast and snack time, and if decorated with glazes or ganaches, it is also great for special occasions!
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other questions or curiosities, leave a comment or use the contact form found below.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 325.63 (Kcal)
- Carbohydrates 37.23 (g) of which sugars 20.66 (g)
- Proteins 6.03 (g)
- Fat 17.92 (g) of which saturated 11.25 (g)of which unsaturated 6.28 (g)
- Fibers 1.07 (g)
- Sodium 139.00 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Strawberry Bundt Cake
- 8 oz butter
- 1 cup sugar
- 1 cup Greek yogurt
- 3 eggs
- 2 cups all-purpose flour (plus 1 tablespoon for the strawberries)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons lemon zest (about one lemon)
- 9 oz strawberries
Tools
- Stand Mixer
- Bowls
- Spoons
- Grater
- Pan
- Kitchen Scale
Recipe for the Strawberry Bundt Cake
Start the preparation of the strawberry and Greek yogurt bundt cake by weighing the flour in a bowl. Add the baking soda and salt.
Continue by adding the zest of an untreated lemon.
Mix with a spoon or spatula to combine the dry ingredients.
Wash and clean the strawberries.
Cut them into quarters and transfer them to a bowl.
Add a tablespoon of flour and mix well until all the strawberry pieces are coated in flour.
Beat the butter and sugar until you get a fairly creamy mixture. You can use electric beaters or a stand mixer with the paddle attachment.
Add the eggs to the butter and sugar mixture one at a time.
Also add the Greek yogurt, you can choose between plain, vanilla, or lemon flavored.
Continue working the dough by adding the dry ingredients a couple of tablespoons at a time.
Finish by adding the strawberries.
Mix by hand so as not to break them.
Transfer the batter into a well-greased bundt pan with butter or a special release agent.
Bake the strawberry and Greek yogurt bundt cake in a preheated static oven at 320°F for about an hour.
Do the toothpick test before removing from the oven.
Once the cake is out of the oven, wait until it is completely cool before removing it from the pan (about 30 minutes).
Strawberry and Greek Yogurt Bundt Cake
Check this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the Strawberry Crumble!
FAQ
How long does it keep?
You can keep this cake for about 3-4 days (better if in the fridge).
Due to the presence of fresh fruit pieces in the batter, I do not recommend freezing it.Can it be decorated?
Sure, you can add a sugar glaze or chocolate (I recommend white chocolate).
Can I use a ring mold?
Yes, of course, at least 10 inches.
With Greek yogurt, I also made the Greek Yogurt and Lemon Plumcake.
For questions, information, or requests, use the form below:
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